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Perfect Nectarine Brown Butter Tarte Tatin Recipe with Vanilla Bean Ice Cream

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A quick and easy French-inspired dessert featuring caramelized nectarines in a nutty brown butter caramel, baked under a flaky crust and served with creamy vanilla bean ice cream.

Ingredients

Scale
  • 6 medium-sized ripe but firm nectarines, halved and pitted
  • 6 tablespoons unsalted butter, browned
  • 3/4 cup granulated sugar
  • 1 1/4 cups all-purpose flour
  • 3 to 4 tablespoons cold water
  • A pinch of salt
  • Vanilla bean ice cream, for serving
  • Optional: 1 teaspoon lemon juice
  • Optional: splash of vanilla extract

Instructions

  1. Prepare the dough: In a large bowl, whisk together 1 1/4 cups all-purpose flour and a pinch of salt. Cut in 6 tablespoons cold unsalted butter with a pastry cutter or fork until the mixture resembles coarse crumbs (about 5 minutes). Slowly add 3-4 tablespoons cold water, one at a time, mixing gently until the dough just comes together. Form into a disk, wrap in plastic, and chill in the fridge for at least 30 minutes.
  2. Brown the butter: While the dough chills, melt the butter in your oven-safe skillet over medium heat. Stir constantly as it foams and then browns, releasing a nutty aroma (about 5-7 minutes). Remove from heat and sprinkle in 3/4 cup granulated sugar. Stir gently to dissolve sugar and create a sticky caramel base.
  3. Arrange the nectarines: Slice nectarines in half and remove pits. If desired, toss with 1 teaspoon lemon juice. Place nectarines cut-side up in the caramel in the skillet, packing them tightly in a single layer.
  4. Roll out the dough: On a lightly floured surface, roll the chilled dough into a 10-inch circle, about 1/8 inch thick. Carefully lay the dough over the nectarines, tucking the edges down around the fruit inside the skillet.
  5. Bake the tarte tatin: Place the skillet in a preheated oven at 375°F (190°C). Bake for 30-35 minutes, or until the crust is golden brown and crisp.
  6. Cool and flip: Let the tarte cool in the skillet for about 10 minutes. Run a knife around the edge to loosen the crust. Place a large serving plate over the skillet and quickly invert it to release the tarte tatin.
  7. Serve: Slice and serve warm with generous scoops of vanilla bean ice cream.

Notes

Keep a close eye on the butter as it browns to avoid burning. If caramel thickens before baking, gently warm the skillet before adding nectarines. Cover crust edges with foil if browning too quickly. Let tarte cool slightly before flipping to avoid spills but not too long to prevent caramel hardening.

Nutrition

Keywords: nectarine tarte tatin, brown butter dessert, caramelized nectarines, vanilla bean ice cream, easy French dessert, summer fruit tart

Find it online: https://chrisfeasts.com/perfect-nectarine-brown-butter-tarte-tatin-recipe-with-vanilla-bean-ice-cream-for-easy-homemade-dessert/