SPICED NECTARINE TARTE TATIN

Serves:6

• 100ml (⅓ cup) maple syrup

• 100g (scant ½ cup) dairy-free butter

• 2 star anise

• 2 small green cardamom pods, bruised

• ½ tsp ground cinnamon

• Squeeze of lemon juice

• 4 ripe nectarines, halved horizontally and stoned

• 1x 320g (11oz) sheet puff pastry (vegan friendly)

1Melt the maple syrup and dairy-free butter in an ovenproof non-stick frying pan. About 23cm diameter is a good size. Add the spices and lemon juice and continue to cook on a medium heat for about 4-5 minutes until it all starts to caramelise. You will get a toffee apple aroma from it. Add the nectarine halves, cut side down or whichever way you prefer your tart to look when it comes out. I prefer to the lay the cut side down to start. Remember you will be turning it over at the end.

2Carefully apply a little pressure to push the nectarine pieces into the mixture without squashing them. Cook gently until they start to become fully tender and are taking on some of the caramelised colour of the sauce (approximately 10-15 minutes). Remove the pan from the heat.

3Trim the pastry to approximately 2cm wider than the pan and carefully lay it over the contents, tucking it in all round the inside with a wooden spoon so you don’t touch the very hot caramel sauce. Some of the caramel will inevitably bubble up over the edge as you tuck it down, but you want that to happen.

4Bake in the oven for 30-35 minutes or until the pastry is crisp and golden in colour. Remove from the oven and allow to stand for 2-3 minutes before carefully (using oven gloves) placing a serving plate upside down on the pan and turning quickly over to release the tart on to the plate, now with the fruit side up.