PLUM TARTE TATIN RECIPES

Steps:

• 1. Preheat the oven to 220ºC/425ºF/gas 7.
  2. Place a 26cm non-stick ovenproof frying pan on a medium heat.
  3. Halve and destone the plums, add to the pan with 30ml of water, and cook for 1 minute.
  4. From a height, sprinkle over half the cinnamon, then evenly pour over the maple syrup.
  5. Place the pastry over the plums, using a wooden spoon to push it into the edges of the pan, and trimming off any excess to patch up little gaps, if needed.
  6. Bake at the bottom of the oven for 16 minutes, or until golden and puffed up.
  7. Making sure you use oven gloves to protect your hands, confidently and very carefully turn the tarte out on to a plate bigger than the pan.
  8. Dish up with nice round scoops of ice cream, sprinkle over the remaining cinnamon from a height and drizzle lightly with extra virgin olive oil before serving.

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll out puff pastry into an 18-inch square. Trim into a 13-inch circle and cut a small X in center to vent. Transfer to a parchment-lined baking sheet and freeze 20 minutes.
• In a 12-inch cast-iron skillet, melt butter over medium-high. Remove from heat. Sprinkle with sugar and salt; place plums, cut side down, in a single, snug layer.
• Return to heat, bring to a rapid simmer, and cook, undisturbed, 7 minutes. Remove from heat and top with pastry. Bake until crust is deep golden brown and juices are thickened, about 35 minutes. Let cool on a wire rack, 10 minutes, then invert onto a platter. Serve warm.