Grilled nectarine tarte tatin

Grilled nectarine tarte tatin

Total: 35 min. | Active: 15 min.
Nutritional value / piece: 252 kcal
, Fat: 12 g
, Carbohydrate: 31 g
, Protein: 3 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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80 g cane sugar
20 g butter, cut into chunks
500 g nectarines, cut into wedges
1 puff pastry dough, rolled into a circle (approx. 32 cm in diameter)


1 tbsp unsalted, shelled pistachios, finely chopped
100 g sour single cream
1 tbsp icing sugar
1 tsp lemon juice
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Quiche tin (approx. 30 cm in diameter), base lined neatly with baking paper

How it's done

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Sprinkle the baking tray with sugar, then add the butter and nectarines. Firmly prick the pastry with a fork and lay loosely over the nectarines. Make a rim between the nectarines and the edge of the tray.

Grill the peaches

Charcoal/gas/electric grill: Cover the tart and grill over/on medium heat (approx. 200 °C for approx. 10 mins. Remove the tart from the grill, leave to stand for approx. 2 mins., carefully tip out onto a plate lined with baking paper. Return the tart to the tray with the baking paper, grill for a further 10 mins.


Sprinkle the pistachios on top. Combine the sour single cream, icing sugar and lemon juice, serve with the warm tarte tatin.

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