NECTARINE & ALMOND TARTE TATIN
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