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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.
17 K 4.5/5 (2 reviews)
1 hour 30 min.
Easy
3 tarts
4 IngredientsLast modified on: September 18th 2024
For 3 tarts, you will need:
- 1
900 g yeast-based flaky dough (for croissants) - 2
3 kgs Vine nectarines - 3
300 g caster sugar - 4
120 g butter - Total weight: 4,320 grams
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 900 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.
Set aside on a baking sheet in the fridge.
Stage 3 - 10 min.
Wash, dry, then cut into 3 kgs 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 300 g caster sugar into it to melt...
Place the pan you used to cut the dough over high heat and pour 300 g caster sugar into it to melt...
Stage 6 - 8 min.
...to blond caramel.
Stage 7 - 2 min.
Then add 120 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.
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 | 780 RDI=300 % | 5,800 RDI=550 % | 2,900 RDI=440 % | 51,100 RDI=2,560 % | 213,940 RDI: 2,560 % |
| Per 100 g | 20 RDI=7 % | 130 RDI=10 % | 70 RDI=10 % | 1,180 RDI=60 % | 4,950 RDI: 60 % |
| Per tart | 260 RDI=100 % | 1,930 RDI=180 % | 970 RDI=150 % | 17,030 RDI=850 % | 71,310 RDI: 850 % |
How much will it cost?
- For 3 tarts : 19.05 €
- Per 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: Raisin breads (pains aux raisins), Pistachio and goji pinwheels, Croissant dough apples, Mirlitons of Guipavas, Baker's apple soles, ... See them all 6
Caster sugar
Like these other recipes: Citrus tart, Chocolate-verbena cream, Citrus tart, Lemon creams, Blackberry and almond fondant tart, ... See them all 361
Butter
Like these other recipes: Salmon "en papillote" with small vegetables, Colcannon, Bounty-style tart for Alison, Bonnevaux apple tart, Spinach and Comté Loaf, ... See them all 477
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