Stone fruit tarte tatin

• 150 g sugar
• 3 T water
• 5-6 stone fruit (peaches, plums, nectarines, apricots), sliced  
• 1 sheet Woolworths frozen puff pastry, thawed 
• flour, for dusting 

1 Preheat the oven to 220°C. Place the sugar and water in a saucepan over a medium heat. Cook without stirring until the mixture turns golden.
2 Pour the hot caramel into a 23 cm pie dish, tilting gently to coat the base evenly.
3 Arrange the sliced stone fruit over the caramel, packing it tightly as it will shrink during baking.
4 Lightly dust a work surface with flour and roll out the puff pastry if necessary. Drape it over the fruit, tucking the edges down the inside of the dish to encase the filling.
5 Bake for 4 minutes, then reduce the temperature to 180°C and bake for a further 12–15 minutes until the pastry is puffed and deep golden.
Allow the tart to cool for 5 minutes, then run a knife around the edge of the dish to loosen. Place a serving plate over the dish and invert the pie dish to release the tart. Serve warm.

Cook’s note: For extra shine, brush the fruit with warm apricot jam after inverting. This tart works beautifully with firm fruit – underripe stone fruit hold its shape best.

Find more stone fruit recipes here

Recipe: Bianca Strydom

Photography: Shavan Rahim

Videography: Kaylene Sauls

Juicy, sweet with just the slightest and right amount of fruitness to balance it out, stone fruit is now in season and on shelves at Woolworths. The Woolworths difference? Our unbroken cold chain means our stone fruit stays fresh for longer, even after you take them home, while you can expect only the best varieties grown in superb locations to deliver the best quality and flavour.

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