Boulangère tart tatin with vine nectarines

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

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.

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

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.

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...

...to blond caramel.

Then add 41.28 ml butter...

...and mix well.

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).

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

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.

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

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.

If possible, enjoy warm or slightly hot.