100g unsalted butter
8-10 South African nectarines, halved and pitted
150g caster sugar
1 vanilla pod, split lengthways
320g all-butter ready-rolled puff pastry (thawed if frozen)
1. Smear butter generously on bottom and sides of frying pan. Place the nectarine halves, cut sides up, into the pan, packing them in tightly (they will shrink as they cook). Then sprinkle over the sugar and add the vanilla pod. Place the pan over a medium heat. In 15-20 minutes, the butter, sugar and nectarines will turn golden. When they're done, remove the vanilla pod. Leave to cool for 10 minutes.
2. Preheat the oven to 200°C, fan oven 180°C, gas mark 6. Cut the puff pastry into a circle that covers the circumference of the pan, with a little overlap; this will be the lid (and eventually the bottom) of the tarte tatin.
3. Flop the puff pastry circle over the pan, tucking the overlap down the sides of the it. Put it onto a baking sheet to catch any overflow, then bake for 15-20 minutes, or until the pastry is pale gold and risen.
4. Let cool for about 10 minutes. Hold a plate firmly over the frying pan and quickly flip it over so that the pastry is on the bottom. Remove the frying pan, serve the tarte with a scoop of crème fraiche or double cream.