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Cook: 20-25 minutes


Well well, what to say! The not so baker (???) made a first Plum Tarte Tatin. Looks good Elize, and I can say, tastes even better Thank you.
Serve in slices with softly whipped cream.
  • For the pastry:
  • 150 g (5oz) plain flour
  • Pinch of salt
  • 75 g (3oz) butter
  • 65 g (2½oz) crème fraîche or sour cream
  • For the filling:
  • 175 g (6oz) caster or granulated sugar
  • 25 g (1oz) butter
  • ½ tablespoon mixed spice
  • 8 ripe plums, halved lengthways and stones removed
Preheat the oven to 200°C (400°F), Gas mark 6.
First, make the pastry. Place the flour, salt and butter in a food processor and whiz briefly. Add two-thirds of the crème fraîche or sour cream and continue to whiz. You might add a little more, but not too much as the mixture should be just moist enough to come together.
If making by hand, rub the butter into the flour and salt until it resembles coarse breadcrumbs then, using your hands, add just enough crème fraîche or sour cream to bring it together.
With your hands, flatten out the ball of dough until it is about 2 cm (¾in) thick, then wrap in cling film or place in a plastic bag and leave in the fridge for at least 30 minutes.

Place the sugar, butter and mixed spice together in the ovenproof frying pan. Stir together and boil, uncovered, for 5-8 minutes, until the mixture turns into a golden brown caramel. Place the plums cut-side down into the pan of syrupy caramel. Cook for 3 minutes, then remove from the heat.

Roll out the pastry to the same size as the inside diameter of the pan and place it on the plums, tucking it into the edges.
Bake it in the oven for 20-25 minutes or until golden brown on top. Take out of the oven and allow to sit for 1 minute before placing a plate over the top and carefully flipping it over, holding tightly.

Serve in slices with softly whipped cream.

Recipe: Amanda Conradie
Photo: Elize de Kock

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