Nectarine Tarte Tatin

Serves: 6

Method

1. ⁠Add charcoal to the centre of the Weber and light.
2. Once the coals are ready, put a 21 cm cast iron pan on the grid and add the walnuts while the pan is still cold (don’t add any butter or oil to the pan).
3. Once the pan is starting to heat up, keep an eye on the walnuts and remove them from the pan once toasted.
4. While waiting for the walnuts to toast, prepare your ingredients: cut the butter into cubes, de-stork the thyme, halve the vanilla pod, lengthways and scrape out the seeds.
5. Add the sugar to the hot pan, and leave for 4-5 mins until it starts melting.
6. Add the butter to the sugar in the pan.
7. Add the thyme leaves to the sugar and butter. Remember never ever touch or try to taste hot caramel, as it gets to an extremely high temperature.
8. ⁠Once everything is melted, add the walnuts back to the pan.
9. Leave the mixture to bubble until it’s lightly caramelised.
10. In the meantime, cut the nectarines into wedges, removing the pip.
11. Take the pan off the heat and assemble your Tarte Tatin: add the nectarine wedges, starting from the middle.
12. Use a serving plate that’s slightly larger than the pan, to cut two halves of puff pastry, and add the two halves over the nectarines, leaving about 2.5 cm extra around the edge.
13. Fold the edge in.
14. Move the coals from the Weber to around the edges and put the Tarte Tatin back on the grid, and close the Weber lid.
15. ⁠Cook the Tarte Tatin at 180C in the Weber for about 30 to 35 minutes, or until golden, with crispy caramelly pieces bubbling up from under the edges.
16. ⁠Take the Tarte Tatin out the Weber and leave to cool down.
17. Put a serving plate or board larger than the pan on top of the pan, and quickly turn it over.

Serve warm, with vanilla ice cream.