Sarah Graham’s Nectarine Tarte Tatin

Looking for a summer recipe? Try Sarah Graham's delicious Tarte Tatin

General info

Serves: 4-6
Preparation Time: 15 minutes


  • 2tbsp light brown sugar
  • 2tbsp butter, at room temperature
  • 1tsp grated fresh ginger
  • 1 vanilla pod, halved lengthways, or 1tsp vanilla extract
  • 1 cinnamon stick
  • 5 to 6 nectarines (or peaches), peeled, stones removed and quartered (enough to cover the base of your pan)
  • 1 sheet ready-made puff pastry, thawed (or enough to cover the nectarines in the pan)
  • 1 to 2tsp icing sugar, for serving
  • double-thick cream or vanilla ice cream, for serving


1 Preheat the oven to 200°C.

2 Add the sugar, butter, ginger, vanilla and cinnamon to the pan and cook over medium heat on the stove top until the sugar has melted and started to turn a light golden-brown colour; 3 to 4 minutes.

3 Remove the pan from the heat and carefully arrange the nectarines or peaches in the pan, as flat and close together as possible, so that the whole base is covered.

4 Meanwhile, cut out a circle of pastry that is just wider than the width of the pan. Lay the pastry over the nectarines or peaches, and tuck in the sides so that everything is well covered. (If you don’t have an ovenproof pan, just transfer the nectarine mixture to a greased shallow ovenproof dish at this stage.)

5 Pierce the pastry a few times with a knife to allow steam to escape during cooking and bake for 25 to 30 minutes, or until the pastry is puffy and golden.

6 Leave the tart to cool for a few minutes before draining off any excess liquid and turning out onto a plate. Hold the plate over the pan with a dishcloth and invert the pan – be very careful, as the extremely hot caramel can spill out.

7 Discard the vanilla pod and cinnamon stick, sprinkle over a little icing sugar and serve immediately with cream or ice-cream.

Extracted from Home Food From my Kitchen by Sarah Graham (Struik Lifestyle)

It’s best to use a cast-iron tarte tatin pan if available. If not, then cook off the ingredients in a regular pan and transfer to a round tart tin just before baking.

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