NECTARINE & AL­MOND TARTE TATIN

Woman’s Day (Australia) - - Food To Love -

SERVES 2 PREP 25 MINS COOK 25 MINS

5g but­ter 1 tbsp wa­ter 2 tbsp brown sugar 1 vanilla bean, split length­ways, seeds re­moved, re­tained 2 nec­tarines, halved, seeded, thin wedges 1 tbsp sliv­ered al­monds 2 sheets filo pas­try 1 tsp skim milk 2 tbsp fat-free nat­u­ral yo­ghurt 1 Pre­heat oven to hot, 200°C. 2 Com­bine but­ter, the wa­ter, sugar and vanilla bean pod and seeds in a small oven­proof fry­ing pan over medium heat. Cook, stir­ring, for 1 min or un­til but­ter has melted and sugar has dis­solved.

3 In­crease heat to high, add nec­tarines and nuts and cook, stir­ring, for 2 mins or un­til liq­uid has thick­ened slightly. Re­move vanilla pod.

4 Mean­while, brush each pas­try sheet on one side with milk. Place one sheet on top of the other, brushed-side up, and place over nec­tarines in the pan. Care­fully tuck pas­try in around the edges.

5 Bake 20 mins or un­til pas­try is golden and crisp. Care­fully turn onto a plate. Cut in half and serve with yo­ghurt.

4.3g To­tal fat 1.5g Sat fat 761 kj (180 cals) 30g Carbs 4.6g Pro­tein 2.6g Fi­bre 139mg Sodium Low GI

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