Nectarine Melba & Pink Pepper Tarte Tatin

I remember my first nectarine with such fondness. As a scared child, I intrepidly set off for my first day at ‘big school’. My mother prised my chubby hands from around her waist and watched, teary eyed as I set off across the vast playground. In my hand I held my ‘Forever Friends’ lunchbox replete with matching flask and purple handle.

Come lunchtime, I took my seat, a little perturbed that I was on my own in this cavernous room with a cacophony of chatter, cutlery and crockery chinking. Then the world fell silent as I opened my box: The most plump, moist fruit welcomed me. I remember the first bite, sweet juice running down my chin, all my sorrows forgotten.

Thank you, Mum,

Simple Ingredients shine with little adornment..

Its all in the details…..

tarte tatin, nectarine recipes, summer desserts, summer bakes, fruit recipes

Yield: 6

Author: Suze Morrison

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Nectarine Melba & Pink Pepper Tarte Tatin

Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M

I remember my first nectarine with such fondness. As a scared child, I intrepidly set off for my first day at ‘big school’. My mother prised my chubby hands from around her waist and watched, teary eyed as I set off across the vast playground. In my hand I held my ‘Forever Friends’ lunchbox replete with matching flask and purple handle.Come lunchtime, I took my seat, a little perturbed that I was on my own in this cavernous room with a cacophony of chatter, cutlery and crockery chinking. Then the world fell silent as I opened my box: The most plump, moist fruit welcomed me. I remember the first bite, sweet juice running down my chin, all my sorrows forgotten.Thank you, Mum,

Ingredients

• 130g Caster Sugar
• 50g Unsalted Butter, plus extra for greasing
• 1tsp Vanilla Paste
• 1tsp Pink Peppercorns
• Small Pinch Sea Salt Flakes
• 5 Nectarines, stone removed and cut into chunks
• Handful Fresh Raspberries
• 170g Ready Made Puff Pastry,
• Edible Flowers to garnish

Instructions

1. Preheat oven 200C, lightly grease a 20cm cast iron skillet with butter, set aside.
2. In a non-stick frying pan, add the sugar and heat over a medium heat until dissolved, swirling the pan as you go, do not be tempted to stir or the sugar with seize.
3. Cook until golden then add the butter, vanilla and pink peppercorns along with the salt. Remove from the heat and stir.
4. Pour into the base of your skillet and arrange the nectarines and raspberries on top in a single layer.
5. Roll the puff pastry to about 1 cm thick and cut a circle just larger than the circumference of your skillet.
6. Place the pastry on top of the nectarines and tuck the edges down the sides. Bake on the middle shelf for 30-40 minutes or until puffed and golden. Allow the tatin to cool for 10 minutes before inverting onto a plate and serving in slices.

https://gourmetglow.co.uk/recipes/nectarine-melba-tarte-tatin

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