Preparation 20 mins • Cooking time 1 hr
Serves 6:
- 1.5kg de Nectavignes®,
- 250g of flaky pastry or 1 pack of shop bought,
- 150g of cast sugar,
- 60g of butter.
In a saucepan, caramelise the sugar with the butter. Pour the caramel in a baking tin with a removable base. Cut the Nectavignes® in half. Remove the stones. Peel then slice them into regular pieces. Place the pieces closely together in the caramelised tin. Place in an oven preheated to 180°C for about 20 minutes. Take the dish out of the oven and let it cool. Roll out the flaky pastry to a thickness of 2.5 cm. Cut out a circle of pastry of the same size as the tin and place it on the fruit to cover it. Place back in the oven for 30 minutes until the pastry is well cooked. Leave the tart to cool for 2 hours. Remove the tart from the tin by placing an oven-proof dish over the flaky pastry and turning it over. Place the tart back in the oven for a few minutes and eat slightly warm.