About this recipe:This upside down tart is commonly made with apples but other fruits also work well - such as pears, plums, or peaches. It’s very easy to make, but you need to have the courage to let the nectarines caramelise, so let them cook slowly for enough time so that their juices blend with the butter and sugar. You will also need a bit of courage to flip the tart over.
Smear the butter generously on the bottom and sides of a 20cm (8 in) ovenproof frying pan.
Place the nectarine halves, cut side up, into the pan, packing them in tightly (they will shrink as they cook). Then sprinkle over the sugar and add the vanilla pod. Place the frying pan over a medium heat. The butter, sugar and nectarines will take about 15 to 20 minutes to turn a lovely golden colour. When they’re done, remove the vanilla pod. Leave to cool for 10 minutes.
Preheat the oven to 200 C / fan 180 C / Gas 6.
Cut the puff pastry into a circle that covers the circumference of the frying pan, with a little overlap; this will be the lid (and eventually the bottom) of the tarte tatin.
Lay the puff pastry circle into the frying pan over the nectarines, tucking the overlap down the sides of the pan. Put the frying pan onto a baking tray to catch any overflow.
Bake for 15 to 20 minutes, or until the pastry is golden brown and risen. Remove from the oven and leave to cool and settle for about 10 minutes.
Once cooled, place a large plate over the top of the frying pan then quickly flip them both over so that the tarte tatin now sits on the plate and the pastry is on the bottom. Remove the frying pan, nudging any displaced nectarines back into place. You will now see the beautiful sunset-hued tarte tatin. Enjoy with a scoop of crème fraiche or double cream.
Recipe created by Kerstin Rodgers, aka Ms Marmite Lover, award winning author, blogger ans supper club-owner.