- 125g caster sugar
- 25g Lurpak
- 1 vanilla pod, split and seeds scraped
- 1 star anise
- 100g blackberries
- 800g white flesh peaches halved and stoned
- 300g all butter puff pastry, rolled to 3-4mm thick
Peach and Blackberry Tarte Tatin
Making the filling:
Preheat the oven to 210C/fan 190C/ gas mark 7.
Pour the sugar into a 24cm ovenproof frying pan or tatin pan and heat gently without stirring until it turns golden brown in colour and caramelises. As soon as the sugar turns dark brown, remove from the heat immediately so as not to burn the caramel.
Add 25g Lurpak to the pan and stir well until fully combined with the caramel.
Drop the vanilla seeds, vanilla pod and the star anise into the caramel and stir.
Scatter the blackberries over the caramel, then place the peach halves cut side down on top of the blackberries and caramel.
Assembling the tarte:
Cut the puff pastry into a disc just slightly larger than the circumference of the pan.
Place the pastry over the fruit inside the pan, pushing down around the nectarines.
Using the tip of a sharp knife, dock the pastry all over.
Bake in the oven for 15 minutes until the pastry is golden brown and cooked through - the fruit should still be just firm.
Allow the tarte to cool for 5 minutes before turning out onto a flat plate and serving with fresh cream.