Spiced nectarine and blackberry tartelette

Peugeot equipment: Maestro pepper mill

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• 4 tbsp honey
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• 2 nectarines, split in half, stone removed, and flesh criss-crossed with a knife
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• 2 vanilla pods, halved
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• Sikara white pepper
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• 4x 50 g puff pastry
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• Flour to roll pastry down
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• 100g chopped pistachio nuts (Oven dried at very low temperature)
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• 100ml cru00e8me fraiche
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• 8 large blackberries
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1. Start by rolling out each of the pastry between two layers of greaseproof paper, add 1 turn of pepper grinder on 5 setting, and carry on rolling down, and a further u00bd turn of pepper grinding still on setting number 5, carry on rolling it down until about 1.5mm thick, then cut into a disc large enough to totally cover the fruits, place in the fridge.
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2. Line 4 deep tart tins with greaseproof paper
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3. Pour the honey/caramel into the bases of the tart tins
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4. Place half vanilla pod split in the honey/caramel
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5. Push two blackberries into each nectarine and place into the tin (blackberries side down)
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6. Cover the fruits with the pastry tucking the edges of the pastry down the sides, making sure it touches the honey/caramel (remove any excess juices)
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7. Place the tarts into the fridge for at least 30 minutes until the pastry becomes hard enough to hold the dessert together nice and tight
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8. Preheat the oven to 200u00b0C (ideally fan assisted)
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9. Place the tarts in the oven and bake for around 20 minutes, until the pastry is crisp and golden and the fruits feel soft when pricked with a knife
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10. Remove from the oven and leave to cool slightly
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11. Invert the tartelette onto serving plates (the greaseproof paper will help you to do that and to stabilize the tart, by pulling the edges and applying a little pressure)
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12. Quickly scatter the pistachio on the pastry sticky edges of the tart (make sure not to touch the caramel with your fingers as you will burn yourself)
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13. Serve with some cru00e8me fraiche and a final turn of the pepper mill on no 2 setting.
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