7 Ripe and juicy nectarines
150g Brown sugar
Teaspoon of cinnamonpuff pastry
Pre-heat the oven to 180 degrees celcius.
Grab a 25cm tart tin and cut out a piece of grease proof paper (not wax paper) into a circle that fits into the base of the tart tin. Smother it in butter- don't be stingy.
Mix the brown sugar and cinnamon together in a little bowl and sprinkle the lot it into the base of the tart tin.
Cut the nectarines into more or less 1cm thick wedges and pack them side by side in a tight spiral until the whole tart tin is filled with a beautiful juicy nectarine spiral. Just remember that fruit shrinks when you cook it so don't be scared to really pack those juicy wedges in.
Unroll the puff pastry (I just used store bought woolies one) measure it and make sure it is big enough to drape over your nectarine spiral. If it is a little small gently roll it out. Using a sharp knife cut out a circle the size of the tart tin and drape the pastry over the fruit. Put it in the fridge for about 30 min to chill.
Once your Tarte Tatin is chilled put in in the oven on the centre rack and bake for about 35 minutes or until the pastry is golden and puffy and gorgeous. Take the pud out the oven and leave it to cool.
When the tart tin is cool enough to handle put a plate over the top and flip your tart right over onto the plate. Remove the tart tin and serve with some vanilla bean ice cream.