Compiled by Raphaella Frame-Tolmie Recipes and Food Production Tanja Kruger Photographs Michael le Grange
juice of 1 lemon
200g brown sugar
1 vanilla bean, split and the seeds scraped
5g ground ginger
250g roll puff pastry
Preheat the oven to 200ºC. Halve the nectarines, remove the stones and squeeze the lemon juice over the fruit.
Melt the sugar with the vanilla seeds and ginger in a large frying pan or tatin dish. As soon as the sugar has melted and is beginning to caramelise, add the nectarines and carefully stir to coat.
Cut the puff pastry into a disc that is slightly larger than the diameter of the tatin dish.
Cover the fruit with the pastry, tucking the edges under the nectarines so that the pastry touches the sugar.
Bake for about 15 minutes or until the pastry is golden brown and cooked through.
Leave the tart to cool for a few minutes before inverting it onto a plate. Serve with cream or vanilla ice cream. Serves 8
Food Production Tanja Kruger
This article originally featured in the December 2013 issue of House and Leisure.