Nectarine tarts with a vanilla glaze. Few things are as simple or as delicious.
These have all the caramelised goodness and flakey pastry of a tarte tatin, but are simple enough for even little hands to put together. It will keep them busy and you have pastries to eat. Win!
September is without doubt the best time of year to buy nectarines. They’re sweet like nectar and ridiculously juicy. Buy them out of season and they’re neither here nor there.
I once wrote in my school diary, as a 7 year old, that whilst on holiday, I’d bitten a fruit that was so juicy it ran all the way to my toes and all the way back up again. Whilst nectarine juice still can’t defy gravity, that is exactly how juicy a nectarine is when bought in season. Get them whilst they’re good. Make tarts.
Rolling fruit up in pastry like this becomes an addiction. I’ve made mine with nectarines but this recipe will work with any stone fruit, thin apple slices and even strawberries. Serve them on their own, with a sprinkle of icing sugar or with a scoop of ice cream.
To achieve the gorgeous flower shape, simply slice the fruit, lay it over the pastry, roll up and glaze.
Although they’re arguably too simple to win the Great British Bake Off, they might win some hearts in your house.
- 2 Nectarines
- 240g Puff pastry, rolled out
- 1 Tbsp Butter
- 2 Tbsp Sugar
- ¼ Tsp Vanilla extract
- Preheat the oven to 200 degrees Celcius ( 390 F )
- Cut the pastry in to 12 strips (approx. 3cm wide x 20cm long)
- Remove the stone from the nectarines and cut in to thin, semicircles.
- Lay the nectarine slices along the lengths of pasty, overhanging the edge slightly on one side. Leave around 3cm empty at the end of each strip.
- Roll the pastry strips up in a spiral, working towards the empty section. Dab a little milk on the empty end and press to seal.
- Lay on a lined baking sheet.
- To make the glaze, put the butter in a bowl and melt for 30 seconds in a microwave. Stir in the sugar and vanilla extract.
- Brush the tops of the tarts with the glaze.
- Refrigerate for 15 minutes.
- Bake for 20 minutes or until golden brown and the pastry is cooked through.
- Dust with icing sugar to serve.