Spiced Nectarine and Blackberry Tartlette With Sikara Pepper

Ingredients:
n4 tbsp. honey
n2 nectarines, split in half, pit removed, and flesh crisscrossed with a knife
n2 vanilla pods, halved
nSikara white pepper
n4×50 g puff pastry
nFlour to roll pastry down
n100g chopped pistachios nuts (oven dried at very low temperature)
n100ml cru00e8me fraiche
n8 large blackberries

1. Start by rolling out each of the pastry sheets between two layers of wax 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. Cut into a disc large enough to totally cover the fruits, place in the fridge
n2. Line 4 deep tart tins with parchment paper
n3. Pour the honey/caramel into the tartlet tins
n4. Place half of the vanilla pod into the honey/caramel mixture
n5. Push two blackberries into each nectarine and place into the tin (blackberries side down)
n6. Cover the fruit with the pastry sheet tucking the edges of the pastry down the sides, making sure it touches the honey/caramel (remove any excess juices)
n7. Refrigerate the tartlets for at least 30 minutes until the pastry becomes hard enough to hold the dessert together nice and tight
n8. Preheat the oven to 200u00b0C (ideally fan assisted) (392u00b0F)
n9. Place the tartlets in the oven and bake for around 20 minutes, until the dough is crisp and golden and the fruit feel soft when pricked with a knife.
n10. Remove from the oven and leave to cool slightly.
n11. Invert the tartlet onto serving plates (the parchment paper will help you to do that and to stabilize the tartlet, by pulling the edges and applying a little pressure)
n12. Quickly scatter the pistachio on the sticky edges of the tart (avoid touching the caramel to protect your hands from heat and burns)
n13. Serve with cru00e8me fraiche and a final turn of the peppermill set to grind setting #2.