for 8 pieces

Tarte

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)

Serving

1 tbsp	unsalted, shelled pistachios, finely chopped
100 g	sour single cream
1 tbsp	icing sugar
1 tsp	lemon juice

How it's done

Tarte

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.

Serving

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

Show complete recipe