Plum Tarte Tatins
Servings: 6 pairs
Equipment
- 12 hole bun tin
Ingredients
- 12 plums ripe red or purple ones are best
- 60 g butter unsalted
- pre-rolled puff pastry (You'll use about 2/3 of a shop-bought roll)
- caramel sauce see the sauce from my Banoffee Cupcakes - although you could use honey or maple syrup
Instructions
- Preheat the oven at 210c / Gas mark 7.
- Cut the plums in half and remove the stones. Allow one plum per person for however many servings you are making.
- Melt the butter in a pan and cook the plums gently on each side for 3-4 minutes. The skin will blister when you turn them over, that's fine. But don't let them get mushy...
- Meanwhile, cut out circles of puff pastry with a pastry cutter.
- Grease the holes in your bun tin with butter. Place your lightly cooked plum halves in the holes, stone side up.
- Dollop on top a teaspoon of caramel sauce.
- Tuck a pastry circle over each plum, loosely covering them up.
- Bake for around 15-20 minutes until the lids have risen and gone golden.
- Serve each person two tatins with the plum side sandwiched between.
Notes
If preparing the tatins in advance, 30-40 seconds in the microwave per portion re-heats them nicely.