Tarte Tatin is a classic French upside-down tart, usually made with apples, but nectarines bring a softer, slightly sharper sweetness that works beautifully with caramel. Cooked over coals in a Weber, it picks up a gentle smoky note that adds another layer of flavour. Recipe compliments of Juicy Delicious.

Ingredients

• 400 g puff pastry
• 8 nectarines
• 100 g brown sugar
• 75 g walnuts, roughly chopped
• 10 g fresh thyme
• 1 vanilla pod
• 50 g butter

Method

1. Add charcoal to the centre of the Weber and light it.
2. Once the coals are ready, place a 21 cm cast iron pan on the grid. Add the walnuts to the cold pan without oil or butter.
3. As the pan heats, toast the walnuts, watching carefully. Remove once golden and fragrant.
4. While the walnuts toast, cut the butter into cubes, strip the thyme leaves and split the vanilla pod lengthways to scrape out the seeds.
5. Add the sugar to the hot pan and leave for 4 to 5 minutes until it begins to melt.
6. Stir in the butter, thyme leaves and vanilla seeds. Do not touch or taste the hot caramel as it reaches a very high temperature.
7. Return the toasted walnuts to the pan and let the mixture bubble until lightly caramelised.
8. Meanwhile, cut the nectarines into wedges and remove the pips.
9. Remove the pan from the heat and arrange the nectarine wedges tightly in the caramel, starting from the centre.
10. Using a serving plate slightly larger than the pan as a guide, cut two halves of puff pastry and place them over the fruit, leaving about 2.5 cm extra around the edge. Fold the edge inward.
11. Move the coals to the edges of the Weber for indirect heat. Return the pan to the grid, close the lid and cook at 180°C for 30 to 35 minutes, or until the pastry is golden and crisp and caramel bubbles around the edges.
12. Remove from the heat and allow to cool slightly.
13. Place a serving plate or board larger than the pan on top and carefully turn it over to release the tart.