Plum Tarte Tatin

Serves 8

INGREDIENTS:

165g caster sugar

100ml water

65g unsalted butter

1 dessertspoon fresh thyme leaves, chopped

6 ripe plums, halved & destoned

4 sheets ready-made puff pastry

For Serving:

Crème fraiche

METHOD:

1. Pre-heat the oven to 180∞C, 350∞F or gas mark 5

2. Place a cast iron pan or an oven proof frying pan over a low heat and add the caster sugar and water. Stir until the sugar has dissolved. Once the sugar has dissolved, turn the heat up high and simmer for 12-14 minutes or until the syrup is a light golden-brown colour. Then stir in the butter and thyme and cook for a further 2-3 minutes or until you reach a caramel consistency.

3. Arrange the halved plums with the cut side facing down around the pan, making sure that the caramel is completely covered with plums.

4. Place the puff pastry sheets on top of each other and roll out so that they combine and are big enough to cover the plums in the pan

5. Place the pastry on top of the plums and fold the edges under so that you’re tucking in the plums and use a sharp knife to make three small slits in the centre of the pastry.

6. Put the pan in the preheated oven for 45 minutes

7. When it’s cooked, carefully turn out the tart onto your serving dish and serve with a dollop of crème fraiche.