Nectarine Tarte Tatin recipe with puff pastry
A dessert made on the Weber
I’ve been working with Juicy Delicious to create several recipes with stone fruit. This Tarte Tatin is my variation of the classic French upside-down tart. It’s been said that Tarte Tatin was originally created by accident, by the Tatin sisters at their hotel in France, way back in the late 1800s. Traditionally made with apples, this recipe includes nectarine. You can use any other type of stone fruit as well.
Like most of my fellow South Africans, I don’t need an excuse to cook outdoors on the fire.
I think this Tarte Tatin made in a Weber is a great way to get more South Africans to cook with peaches, nectarines, plums, apricots and other stone fruit. Give it a try, and let me know how it goes.
Ingredients to make nectarine Tarte Tatin
Ingredient list:
500g puff pastry
8 nectarines
100g brown sugar
75g walnuts
10g fresh thyme
1 vanilla pod
50g butter
How to Prepare nectarine Tarte Tatin
Add charcoal to the centre of the Weber and light. Once the coals are ready, put a 21 cm cast iron pan on the grid and add the walnuts while the pan is still cold (don’t add any butter or oil to the pan.
Once the pan is starting to heat up, keep an eye on the walnuts and remove them from the pan once toasted.
While waiting for the walnuts to toast, prepare your ingredients: cut the butter into cubed, destork the thyme, halve the vanilla pod, lengthways and scrape out the seeds.
Add the sugar to the hot pan, and leave for 4-5 mins until it starts melting.
Add the butter to the sugar in the pan.
Add the thyme leaves to the sugar and butter. Remember to never ever to touch or try taste hot caramel, as it gets to an extremely high temperature.
Once everything is melted, add the walnuts back to the pan. Leave the mixture to bubble until it’s lightly caramelised.
In the meantime, cut the nectarines in wedges, removing the pip.
Take the pan off the heat and assemble your Tarte Tatin: add the nectarine wedges, starting from the middle.
Use a serving plate that’s slightly larger than the pan, to cut two halves of puff pastry, and add the two halves over the nectarines, leaving about 2.5 cm extra around the edge.
Fold the edge in.
Move the coals from the Weber to around the edges and put the Tarte Tatin back on the grid, and close the Weber lid.
Cook the Tarte Tatin at 180C in the Weber for about 30 to 35 minutes, or until golden, with crispy caramelly pieces bubbling up from under the edges.
Take the Tarte Tatin out the Weber and leave to cool down.
Put a serving plate or board larger than the pan on top of the pan, and quickly turn it over.
Serve warm, with vanilla ice cream.
Enjoy! Please tag me on Instagram if you’ve made this recipe, I’d love to see it!
More sweet dessert recipes
Below the newsletter block, you will find some more sweet dessert recipes.
These are all of my favourite chocolate recipes. My kids love making Marie biscuit squares, and this no-bake version is a great egg-free alternative.
For birthdays, we often make a basic chocolate cake and then decorate it to match the theme. If you’re looking for a richer, more sophisticated variant, I can really recommend this chocolate torte. It’s rich, but delicious and the best way to end a Christmas lunch (with a cherry on top!).
If you’re looking for something that doesn’t have chocolate, why not try make a Dutch apple pie from scratch? This recipe is a goodie, past down generations and shared with me by my Dutch wife, Lianne. It’s the real deal. She also makes the fluffiest flapjacks, using this recipe, which pairs wonderfully with pecan nut brittle and with a berry compote.
About Shawn Godfrey
Photo credit: Niki M Photography
Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.
Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.
It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.
On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (8), Olivia (5) and Harvey (3).
Sign up to the newsletter below to be kept up to date with events, new recipes and reviews, or contact Shawn to chat about recipe creation, restaurant takeovers and public speaking events.
This December, we made these s’more Christmas Trees with the kids and they loved getting involved, breaking the tennis biscuits up and separating out the red and green smarties. Of course the best part was tasting the end result.
Once you try these Christmas trees, you’ll want s’more!