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PLUM & VANILLA TARTE TATIN

PLUM & VANILLA TARTE TATIN

Servings: 8

Ingredients

150 g granulated sugar
¼ cup (60ml) water
1 tbsp (15ml) salted butter
½ tsp (2.5ml) NOMU Vanilla Extract
5 medium plums
400g ready-made puff pastry, defrosted
1 large egg, beaten
Mascarpone, to serve

 

Directions

Preheat the oven to 220°C.

Place the sugar and water in a saucepan over medium heat and simmer until it turns to a golden caramel. Remove from the heat and whisk in the butter and Vanilla Extract. Pour this mixture into a round quiche pan.

Cut the plums in half and de-pip. Arrange cut side down on the caramel, arranging them as tightly as you can.

Unroll the pastry over the plums, trim the edges, and tuck in the sides.

Brush withpastry with egg and bake for 10 minutes. Turn down the heat to 150°C and bake for a further 15 minutes. Remove from the oven and leave to rest for 5 minutes.

Place a serving plate over the Tarte Tatin and flip over gently, releasing the tart onto the plate (plum side facing up).

Serve with a generous dollop of mascarpone (or cream if you prefer) and a dusting of icing sugar.

Ingredients

150 g granulated sugar
¼ cup (60ml) water
1 tbsp (15ml) salted butter
½ tsp (2.5ml) NOMU Vanilla Extract
5 medium plums
400g ready-made puff pastry, defrosted
1 large egg, beaten
Mascarpone, to serve

 

Directions

Preheat the oven to 220°C.

Place the sugar and water in a saucepan over medium heat and simmer until it turns to a golden caramel. Remove from the heat and whisk in the butter and Vanilla Extract. Pour this mixture into a round quiche pan.

Cut the plums in half and de-pip. Arrange cut side down on the caramel, arranging them as tightly as you can.

Unroll the pastry over the plums, trim the edges, and tuck in the sides.

Brush withpastry with egg and bake for 10 minutes. Turn down the heat to 150°C and bake for a further 15 minutes. Remove from the oven and leave to rest for 5 minutes.

Place a serving plate over the Tarte Tatin and flip over gently, releasing the tart onto the plate (plum side facing up).

Serve with a generous dollop of mascarpone (or cream if you prefer) and a dusting of icing sugar.

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