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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

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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:

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Times for this recipe

Preparation: 1 hour 30 min.

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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

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