Nectarine and honey tarte tatin

4 nectarines

2 tablespoons sugar

3 tbsp honey

30 g butter

4 slices of puff pastry

2 small sprigs of rosemary

A handful of toasted almond slivers

2 tsp potato starch (this will bind the moisture from the nectarines)


To garnish:

Greek yoghurt

honey

Prepare the barbecue for indirect grilling at 160 - 170 degrees. Take 4 sheets of puff pastry out of the freezer and allow to defrost.

Core the nectarines and cut into wedges. Marinate the slices in a mixing bowl with sugar and honey. Chop the rosemary as finely as possible and add to the nectarines. Stir everything well again.

Grease the tin and cover the base and sides with baking paper.

Add 2 teaspoons of potato starch to the nectarines, stir well and pour the nectarine mixture into the tin so that the entire base is well covered. Cut the butter into cubes and spread over the nectarines.

Place the 4 sheets of puff pastry on a piece of baking paper, making sure that they overlap in a large square. Place a piece of baking paper on top and roll out the puff pastry with a rolling pin into a large piece that fits into the entire tin.

Place the puff pastry on top of the nectarines and press the edges down firmly.

Place the tin on the grill and bake the tarte tatin on the grill for approx. 45 to 60 minutes until the puff pastry is golden brown and crispy.

Remove the pan from the grill and leave the tart to cool for 10 to 15 minutes.

Place a plate or cutting board on top of the pan and carefully turn it over.
(Caution! The liquid in the tart is still hot!)

Now cut the tarte tatin into pieces and serve with a spoonful of Greek yogurt and a little honey.

Enjoy your meal!

Tip:
The tarte tatin tastes great garnished with a few toasted almond slivers.