Plum & Vanilla Tarte Tatin
The combination of crispy pastry and plump plums makes this dessert a favourite.
- Serves: 8 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 25 mins
150 g granulated sugar
¼ C (60 ml) water
1 Tbsp (15 ml) salted butter
½ tsp (2.5 ml) NoMU Vanilla Extract
5 medium plums
400 g ready-made puff pastry, defrosted
1 large egg, beaten
marscapone, to serve
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. Pour this mixture into a rectangular or 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 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.