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Admittedly, I am not much of a dessert person…….give me a good cheese platter any day.  I do however, have a slight weakness for anything fruity and this delicious tart was an absolute treat.  Soft, sweet nectarines oozing with vanilla laced caramel on a crispy, buttery base was the perfect end to the meal.  Could it get any better….actually, yes!  I made it hours ahead and all I had to do was pop it in the oven and laden it with Murray River Kangaroo Island Fig & Honey Ice Cream and it went from the sublime to the ridiculous………deliciously ridiculous that is.        https://www.connoisseuricecream.com.au/ranges/australian-collection/

Prep time:   15 Minutes                Cooking time:  50 minutes              $   Low Budget

Serves 4-6

1 Sheet of butter puff pastry

3/4 cup of caster sugar

1/4 cup of water

50gm of unsalted butter, chopped

1 vanilla bean, seeds scraped

5 ripe white nectarines, halved and sliced

1 tub of Murray River Kangaroo Island Fig & Honey Ice Cream (any good quality vanilla will do)

Pre heat the oven to 200°C (unless you are preparing ahead)

Place the sugar and water in a 20cm round non-stick frying pan over low heat and stir until the sugar dissolves.  Once dissolved add the vanilla bean and seeds, stir and allow to come to the boil.  Increase the heat to medium and boil the mixture for approximately 9 minutes or until golden brown.  DON’T stir the mixture once it starts to boil.  Once golden add the chopped butter and stir until combined.  Remove the pan from the heat, discard the vanilla bean pods and very carefully (as it is piping hot) arrange the nectarine slices in a fan like fashion in the pan.

Cover the pastry sheet with a 23cm plate and use a sharp knife to run around the outside of the plate.  Make sure you remove the plastic film from the pastry and lay it on top of the nectarine mixture.  Tuck the edges in and cut two slits in the centre, to allow the steam to escape.  Place the pan in the preheated oven and bake for approximately 30-35 minutes or until golden and puffed.

To plate the tart, put a larger plate than the pan on top and using a tea towel or oven mitt, hold the plate firmly with one hand and hold the handle of the pan with the other.  Firmly, quickly and confidently flip the pan.  Place a couple of scoops of ice cream on top of the tart and slice at the table.  Serve extra ice cream on the side.

To prepare ahead, place the uncooked tart in the fridge topped with a piece of baking paper and a lid.  It is important to cover it as the pastry will dry out.

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