1,504 easy and fully explained recipes, with +66K photos and 78 videos

Boulangère tart tatin with vine nectarines

You may already be familiar with the famous apple tarte tatin, but here's a very tasty bakery version, with vine nectarines and croissant dough.

11 K 4.5/5 (2 reviews)

1 hour 30 min. difficulté

Easy

6.35 €

1 tart

4 Ingredients

Last modified on: September 18^th 2024

For this recipe: I want to make it (202×) I made it (196×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo

For 1 tart, you will need:

1 300 g yeast-based flaky dough (for croissants)
2 1 kg Vine nectarines
3 100 g caster sugar
4 40 g butter
Total weight: 1,440 grams

Change these quantities to make:

1 tart 2 tarts 3 tarts

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 1 hour 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

Boulangère tart tatin with vine nectarines

Spread 300 g yeast-based flaky dough (for croissants) fairly thinly.

Stage 2 - 2 min.

Choose a stovetop and ovenproof pan, then use it as a template to cut the rolled-out dough to a diameter slightly larger than that of the pan, in this case 25 cm (10 inches).

Set aside on a baking sheet in the fridge.

Stage 3 - 10 min.

Wash, dry, then cut into 1 kg Vine nectarines wedges.

Stage 4 - 5 min.

It's not essential, but you can then smooth (cut) the pit area of each peach quarter, as shown in the photo, so that you get very nice pieces of fruit with no rough edges.

Stage 5

Preheat your oven to 200°C (390°F).

Place the pan you used to cut the dough over high heat and pour 100 g caster sugar into it to melt...

Stage 6 - 8 min.

...to blond caramel.

Stage 7 - 2 min.

Then add 40 g butter...

Stage 8 - 2 min.

...and mix well.

Stage 9 - 7 min.

Lower the heat to "medium", and place all the nectarine quarters in the pan (be careful not to burn yourself with the caramel, use tongs if possible).

Stage 10 - 10 min.

Leave the caramel and fruit on the heat for about 10 minutes, they will give off quite a bit of juice, which is normal.

Stage 11 - 3 min.

After this time, turn off the heat and place the pastry disk on top of the fruit. As it's a little larger, insist on the edges by folding it over slightly.

Using the blade of a knife, make a small cross-shaped incision in the center of the pastry to create a chimney for the steam to escape.

Stage 12 - 30 min.

Bake for about 30 minutes, until the croissant dough is golden brown.

Stage 13 - 3 min.

Put on oven mitts, place a pie dish upside down on top of the tart, and quickly turn over.

Then carefully remove the pan, sliding a knife blade under the edge to lift it out, and enjoy the delicious satisfaction of seeing your beautiful tart the right way round.

Stage 14

If possible, enjoy warm or slightly hot.

Remarks

You can replace the croissant dough with puff pastry or even shortcrust pastry.

This recipe can easily be made with classic nectarines or peaches, vine-grown or otherwise.

This recipe can also be used to recycle scraps of croissant dough, which can be assembled to form the disc in step 2.

Keeping: To be enjoyed during the day.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	260 RDI=100 %	1,930 RDI=180 %	970 RDI=150 %	17,030 RDI=850 %	71,310 RDI: 850 %
Per 100 g	20 RDI=7 %	130 RDI=10 %	70 RDI=10 %	1,180 RDI=60 %	4,950 RDI: 60 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, egg, Gluten, leaven

How much will it cost?

For 1 tart : 6.35 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Scandinavian cocktail

A very refreshing starter, containing prawns and smoked fish.
February 21^th 2011301 K5 55 min.

Courgettes (zuchinis)

A classic gratin, but with the courgettes cooked separately to prevent too much juice being released during the oven cooking, and so make a dish that is barely moist.
October 13^th 2010508 K 13.7 1 hour 20 min.

Vol-au-vent

The classic vol-au-vent of French cuisine consists of a very light puff pastry case (supposedly so light that it could fly off in the lightest puff of wind) with a cream-based filling. There are many different recipes for fillings. This version uses bacon, chicken, mushrooms and leeks.
October 20^th 2013153 K4.3 1 hour 25 min.

Polenta

Polenta is made from maize meal and can be prepared in a number of ways. In this recipe, it is cooked in milk, then moulded and set before being fried.
May 24^th 2022215 K5 1 hour 30 min.

Gâteau Breton (Brittany butter cake)

Gâteau breton is a rich cake that uses a lot of butter (from Brittany, of course) with sugar, egg yolks and a little rum to add flavour. This cake is traditionally served with coffee.
September 11^th 201898 K4 1 hour 10 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.