Nectarine and almond tarte tatin

Sensational stone fruits.

  • 10 mins preparation
  • 40 mins cooking
  • Serves 2
  • Print
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!


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


Nectarine and almond tarte tartin
  • 1
    Preheat oven to 200°C.
  • 2
    Combine 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.
  • 3
    Increase heat to high, add nectarines and nuts; cook, stirring, for 2 minutes or until liquid has thickened slightly. Remove vanilla pod.
  • 4
    Meanwhile, 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.
  • 5
    Bake for 20 minutes or until pastry is golden and crisp. Carefully turn onto a plate. Cut in half and serve with yoghurt.

More From Women's Weekly Food