Nectarine and almond tarte tatin
For a glorious, sticky sweet caramelised French treat, serve this tart tatin to finish off a meal in perfect style. And it's even suitable for diabetics!
- 10 mins preparation
- 40 mins cooking
- Serves 2
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Ingredients
Nectarine and almond tarte tartin
- 5 gram butter
- 1 tablespoon water
- 2 tablespoon brown sugar
- 1 vanilla bean, split lengthways, seeds removed
- 2 medium nectarines (340g), halved, seeded, cut into thin wedges
- 1 tablespoon slivered almonds
- 2 sheets fillo pastry
- 1 tablespoon skim milk
- 2 tablespoon fat-free natural yoghurt
Method
Nectarine and almond tarte tartin
- 1Preheat oven to 200°C.
- 2Combine butter, the water, sugar and vanilla bean pod and seeds in a small ovenproof frying pan over medium heat; cook, stirring, for 1 minute or until butter has melted and sugar has dissolved.
- 3Increase heat to high, add nectarines and nuts; cook, stirring, for 2 minutes or until liquid has thickened slightly. Remove vanilla pod.
- 4Meanwhile, brush each pastry sheet on one side with milk, place one pastry sheet on top of the other, brushed-side up; place over nectarines in the pan and carefully tuck pastry in around the edges.
- 5Bake for 20 minutes or until pastry is golden and crisp. Carefully turn onto a plate. Cut in half and serve with yoghurt.
