This upside down tart is commonly made with apples but other fruits also work well – such as pears, plums, nectarines 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. You will need a 20cm (8 inch) frying pan that has an ovenproof handle.
100g unsalted butter
8-10 South African nectarines, halved and pitted
150g caster sugar
1 vanilla pod, split lengthways
320g all-butter ready-rolled puff pastry (thawed if frozen)
15 minutes, plus cooling
South African Weisser Riesling (Rhine Riesling) will work well with this dish. Riesling has adapted well to South African’s soil and climate. This grape variety produces very full and flavourful wines which will develop well with bottle ageing. The wines have a honeyed spicy nose and a flowery sweetness on the palate.
Wine recommendations by Wines of South Africa
- Smear the butter generously on the bottom and sides of the frying pan.
- Place the nectarine halves, cut sides 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 oven 180°C, Gas Mark 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.
- Flop the puff pastry circle over the frying pan, tucking the overlap down the sides of the pan. Put it onto a baking sheet to catch any overflow, then bake for 15-20 minutes, or until the pastry is pale gold and risen.
- Remove from the oven and leave to cool and settle for about 10 minutes.
- Prepare a flat plate larger than the frying pan. Hold the plate firmly over the frying pan and quickly flip it over so that 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 and supper club owner