Nectarine Tarte Tatin with Ginger Crème Fraiche
This recipe for Nectarine Tarte Tatin is a delicious and elegant twist on the classic French dish. The caramelised nectarines are nestled in a buttery puff pastry crust, making for a mouthwatering combination of flavours and textures.
2 ripe firm Nectarines
50g brown sugar
¼ tsp cinnamon
1 square sheet ready-made butter puff pastry.
1 tablespoon ginger
1.5 teaspoon sugar
2 tablespoons crème fraiche.
Slice the Nectarines into thin half-moon shapes.
Add the butter and sugar to a heavy based pot and cook for 2-3 minutes on low heat. It should be of caramel consistency if it begins to smoke its burning it should not be black in colour more a dark brown.
Remove the butter and sugar mixture from the heat. Pour the butter and sugar mixture into a cake tin or heavy based medium sized oven proof frying pan. A small round 8“ springform cake tin is ideal. Layer the nectarines in a circle slightly layering one over each other. Cover the centre with fanned nectarines.
Sprinkle the cinnamon on top of the nectarines. Use a plate to measure the size of the tin. Using the plate as a guide for size, Cut the pastry in a circle shape. Put the pastry on top of the nectarines and tuck in the edges all the way around.
Place into a preheated oven at 200 degrees for 25 minutes.
CANDIED GINGER & CRÉME FRAICHE
In a pan add the sugar and chopped ginger. Cook till starts to turn brown and bubbles. 1-2 minutes.
Remove from the heat. When the ginger has hardened chop it up and add mix through the crème fraiche.
Best served hot with crème fraiche on the side. You can make this ahead of time and reheat.