Although it is traditionally made with apple, tarte tatin suits most types of fruit, from pear and banana to pineapple and juicy stone fruit. I particularly love using plums when they are in season as they offer an exquisite juiciness, which, combined with the richness of butter and the crunch of the flaky pastry, make this dessert simply irresistible. My only word of warning when you make this is to remember that the caramel is scalding hot, so please use oven mitts and handle it with care. If you take a close look at my battered hands you will see why I cannot stress this enough!
- 1 quantity of puff pastry (see page 170) or 1 sheet of store-bought pastry
- 100 g brown sugar
- 1Ч tablespoons Galliano
- 1 vanilla bean, split and seeds scraped, or 1 teaspoon vanilla bean paste
- 5 plums, halved, stones removed
- 50 g unsalted butter, cut into cubes
- vanilla ice cream or whipped cream, to serve
Preheat your oven to 180°C.
Make and rest the pastry as instructed, then roll it out to a 5 mm thick round. (Skip this step if using store-bought pastry and simply trim the edges to form a 20 cm round.)
Combine the sugar, Galliano and vanilla in a 20–22 cm ovenproof frying pan over medium heat and cook for 3–5 minutes or until the sugar has dissolved and turned a dark golden caramel. Add the plum halves, cut side up, and butter and cook for 5–6 minutes until the caramel sauce looks thick and bubbly.
Lay the pastry on top and tuck it in around the edge to enclose the fruit and caramel. Please take care not to touch the scalding caramel!
Bake for 25–30 minutes or until the pastry is golden and nicely puffed up.
Take it out of the oven and get ready to invert it. Take a heatproof serving plate and set it on top of the pan, then, using oven mitts, quickly invert it to turn the tart out. Check the fruit and tidy it up if needed, then drizzle
any caramel that has stuck to the pan over the top. Leave to cool for
5–10 minutes, then serve warm with ice cream or whipped cream.