Saturday, March 23, 2013

Orange-scented plum tarte tatin

Orange plum tarte tatin
Orange plum tarte tatin

Serves 8

Orange plum tarte tatin ingredients: 50g unsalted butter. 1/4 cup ( 55g) caster sugar, plus 1 tsp extra. 1kg firm plums, halved stones removed. Finely grated zest of 1 orange. 1 tbs brown sugar. 375 block frozen puff pastry, thawed. 1 egg, lightly beaten. Creme fraiche or whipped cream, to serve

Orange plum tarte tatin recipe: Place the butter and caster sugar in a large ovenproof frypan over low heat and cook, stirring, for 1-2 minutes until sugar dissolves. Increase heat to medium-low and cook, swirling the pan, for a further 1-2 minutes until a golden caramel. Arrange plums, cut-side up, in the pan, packing tightly so there are no gaps. Scatter with zest and brown sugar. Cook for 5 minutes without stirring. Remove from heat and cool to room temperature. Preheat the oven to 200C. Roll out the pastry to slightly larger than the pan, then place over the plums, tucking the pastry around the plums. Brush with egg and sprinkle with extra 1 tsp caster sugar. Bake for 35-40 minutes until risen and golden. Stand for 15 minutes, then carefully drain excess liquid from the pan. Cover with a large plate and carefully invert the tart. Serve with creme fraiche. By then the orange plum tarte tatin is ready