Spiced nectarine and blackberry tartlet

Peugeot equipment: Maestro pepper mill

• 4 tbsp honey
• 2 nectarines, split in half, stone removed, and flesh criss-crossed with a knife
• 2 vanilla pods, halved
• Sikara white pepper
• 4x 50 g puff pastry
• Flour to roll pastry down
• 100g chopped pistachio nuts (oven dried at very low temperature)
• 100ml crème fraiche
• 8 large blackberries

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 ½ 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.
2. Line 4 deep tart tins with greaseproof paper
3. Pour the honey/caramel into the bases of the tart tins
4. Place half vanilla pod split in the honey/caramel
5. Push two blackberries into each nectarine and place into the tin (blackberries side down)
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)
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
8. Preheat the oven to 200°C (ideally fan assisted)
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
10. Remove from the oven and leave to cool slightly
11. Invert the tartlet onto serving plates (the greaseproof paper will help you to do that and to stabilise the tart, by pulling the edges and applying a little pressure)
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)
13. Serve with some crème fraiche and a final turn of the pepper mill on no 2 setting.