Make a Nispero Tarte Tatin!
This is our home recipe, and it’s delicious!
For the pastry:
150g plain flour
25g Caster Sugar
2 Egg Yolks
For the Nisperos:
100g Caster Sugar
Prepare the Nisperos by cutting them in half, and remove the stones and the skins. Keep in sugared water until ready to use.
To make the pastry, rub together the flour and butter until it resembles breadcrumbs. Mix in the sugar. Add the egg yolks, and using a rounded knife, use a cutting motion to mix together until the breadcrumbs start to combine. Dust your hands and work surface with a little flour, and knead into a ball. Wrap in clingfilm and pop in the fridge for 30 minutes.
Heat your oven to 200C or Gas mark 6.
Pop the sugar and butter into a frying pan and mix together until slightly melted. Add the Nisperos, and fry on a low heat for 15 minutes.
Meanwhile, roll out your pastry on a floured surface to 1cm bigger than your frying pan, or a sandwich tin if your frying pan is not ovenproof.
If you cannot see a caramel sauce, turn the heat up on the frying pan, but watch carefully, as the caramel suddenly turns. At this moment, when you see a gloopy sauce, remove from the heat. Immediately cover with the pastry, or if using a sandwich tin, transfer it over.
Cover the Nisperos with the pastry, making sure there are no gaps anywhere.
Pop in the oven for 20 minutes, then reduce the heat to 160C/Gas Mark 3, and cook for a further 10 minutes, or the pastry is golden.
Remove from the oven and gently ease a knife all of the way around the edge of the tart. Place a place upside down on top of the pan or tin, and quickly turn it over, releasing the tart. Tap the pan or tin a few times to make sure it has released.
Lift off the pan or tin and reveal a golden delight. Serve immediately with ice cream.