Nectarine and Brandy Tarte Tatin
Serves: 4 Prep time: 30mins Cooking Time: 25mins
55g muscavado sugar
Preheat the oven to 220°C/425°F/gas mark 7
Cut the nectarines in half and remove the stone, then slice into wedges.
Steep in the brandy for half an hour.
Melt the butter with the sugar in a heavy based pan until caramelised.
Pour half of the caramel into a non stick flan dish, then arrange the nectarine slices on top in an attractive pattern.
Pour the remaining caramel over the nectarines.
Roll the puff pastry out until ½ cm thick, then place over the fruit to fit the tin, then bake in the oven for 20 minutes, or until the pastry is risen and golden.
Remove from the oven, allow to cool slightly and invert onto a plate.
Serve with crème fraiche.