Nectarine, Orange Blossom & Sage Tarte Tatin. So loved by one Chinese emperor that he referred to them as the ‘nectar of the gods’, nectarines are the quintessential summertime fruit.
1⁄2 cup caster sugar
1 tbsp orange blossom water
20g butter, chopped
6 sage leaves
5 nectarines, halved, stone removed
1 sheet puff pastry, thawed
Preheat oven to 220°C (200°C fan forced). Place the sugar and orange blossom water in a 20cm ovenproof frying pan. Place over a medium heat and cook, swirling occasionally, for 3-5 minutes or until the sugar is melted and caramelised.
Add the butter and sage and swirl to combine, then add the nectarines, skin-side down, and remove from heat. Cut the pastry to a round slightly larger than the top of the pan. Place over the nectarines; carefully tuck in the edges. Cut a small cross in the top of the pastry.
Place on a baking tray and bake in the oven for 15-20 minutes, or until golden. Cool in the pan for 5 minutes, then invert onto a plate (be careful as the caramel will be very hot). Serve immediately.
The cross cut in the top of the pastry will allow the steam to escape, ensuring the pastry remains crisp.