PLUM TARTE TATIN
Lockdown day#325🇿🇦 Valentine’s Day dessert. A not-so-upside-down Plum Tarte Tatin with vanilla ice cream & balsamic glaze 😍 superb flavour👌🏻
- 4 large ripe plums, washed and dried
- 200 ml treacle sugar
- 100 g tablespoons butter
- flaky pastry (1 packet, but only cut what’s needed)
- To serve:
- whipped cream
- ice cream
- Balsamic glaze
Cut the plums in halve along the little indent and remove the stones. Melt the sugar and butter over low heat in a skillet or pan. Place the plum halves cut side down into the sauce and gently simmer until the liquid becomes sticky (about 10 to 15 minutes). Very gently remove the soft plums and put into sprayed round oven proof dish if not using a skillet. Spoon the sticky caramelized sauce over and allow to cool.
Carefully roll out the flaky pastry and cut a round to fit the skillet or round dish. Put on top of the plums and tuck into the sides. Bake in preheated oven at 190°C for 30 to 40 minutes depending on your oven. It should be golden brown on top. Allow to stand for 10 minutes before inverting a serving plate over the skillet or round dish and carefully turning it over. Serve with whipped cream or ice cream while warm.
Note:
I did not want to invert the tart as it had too much sauce. You can serve it with the golden flaky crust on top it does not have to be turned upside down.
Recipe and photo: Elsabie Templeton
