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.
5,207 4.5/5 (2 reviews)
1 hour 30 min.
Easy
1 tart
4 IngredientsLast modified on: September 18th 2024
For 1 tart, you will need:
- 1
300 ml Yeast-based flaky dough (for croissants) - 2
1 litre Vine nectarines - 3
100 ml caster sugar - 4
41.28 ml butter
Change measures:
Times for this recipe
Preparation: 1 hour 30 min.
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.
Spread 300 ml 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.
Set aside on a baking sheet in the fridge.
Stage 3 - 10 min.
Wash, dry, then cut into 1 litre 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 ml caster sugar into it to melt...
Place the pan you used to cut the dough over high heat and pour 100 ml caster sugar into it to melt...
Stage 6 - 8 min.
...to blond caramel.
Stage 7 - 2 min.
Then add 41.28 ml 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.
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.
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.
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 % |
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)
Vine nectarines
Like these other recipes: Salad of vine peaches and apricots with verbena, Little blackcurrant and vineyard peach sablé tarts , ... See them all 2
Yeast-based flaky dough (for croissants)
You can get more informations, or check-out other recipes which use it, for example: Baker's apple soles, Mirlitons of Guipavas, French croissants, Raisin breads (pains aux raisins), Pistachio and goji pinwheels, ... See them all 6
Caster sugar
Like these other recipes: Sweetcrust pastry (pâte sablée), Apple charlotte with toasted brioche, Peach and verbena feuilleté, Panna cotta, Caramelized pear custard tart, ... See them all 352
Butter
Like these other recipes: Shortbread tart with sweet apricots and rosemary, Escalope cordon bleu, Walnut short bread, Pavlova, Creamy Comtoise artichoke gratin, ... See them all 450
Other recipes you may also like
Pancake batter
Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture.February 2nd 2020324 K3.8 15 min.
St Tropez tart
This famous dessert from St Tropez is more of a cake than a tart. The sugar-sprinkled brioche layers are sandwiched together with a rich vanilla filling which is a mixture of confectioner's custard and whipped cream.September 11th 2018106 K3.8 3 hours 35 min.
Nanou's chocolate cake
A moist melting cake, very very chocolaty...June 22th 2013277 K4.6 1 hour 45 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020314 K5 2 hours 25 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.December 20th 2018366 K 14 1 day 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.