(from The F Word)
4 large ripe but firm plums
60g cold butter
60g caster sugar
300g puff pastry (one sheet of ready made puff pastry)
Ice cream to serve
1. Preheat oven to 200°C/Gas 6.
2. Make sure the plums aren’t too ripe or they’ll fall apart when you try to cook them.
Halve the plums and remove the stones.
Cut into quarters and arrange, cut side down, on a tray lined with kitchen paper.
If you have time, refrigerate the plums overnight to dry them out a little
(this will help prevent the plums from releasing too much juice during cooking).
3. Cut the butter into thin slices and use to cover the base of a 21cm ovenproof pan
(or four small separate pans if you’re making individual tarts), no deeper than 6cm.
Sprinkle over the sugar evenly, then arrange the plum quarters in a circle around the pan,
cut side down, adding one or two quarters in the centre.
4. Place the pan over a medium heat and let the butter and sugar melt,
gently shaking the pan once in a while to encourage the caramel to form.
When the syrup has caramelised to a terracotta colour, after about 10 minutes, take the pan off the heat.
5. If you’re using your own puff pastry,
roll out the puff pastry on a lightly floured board to a 24cm round
(or into four 6cm rounds if you wish to make individual tarts),
using a cake tin as a template.
if you’re using the ready made puff pastry sheet,
using a plate as a template, cut out the 24cm round.
Prick the pastry all over with a fork, then lift it up using a rolling pin and lay over the plums.
Carefully tuck the pastry edges down the side of the pan. Prick a hole in the top of the pastry.
6. Bake for 15 minutes, reduce the heat to 180˚C
and cook for another 10-15 minutes until the pastry is golden brown and crisp.
7. Leave the tart to cool for 10 minutes, then invert onto a large serving plate.
Slice into individual portions and serve warm with dollops of clotted cream.
before I flipped it over. nice and crisp and golden!
our individual portions (:
we were happy and so were our tummys!