Spiced Plum Tarte Tatin

FAT bastard Shiraz

Bianca Davies

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INGREDIENTS

  • 7 large ripe plums
  • 1 Tbsp orange juice
  • 1/4 ground cloves
  • 1 tsp ground cinnamon
  • 1 tsp vanilla seeds
  • 1 sheet puff pastry
  • 100g sugar
  • 50g butter

FOR THE SPICED SHIRAZ REDUCTION

  • 300ml FAT bastard Shiraz
  • 100g sugar
  • The zest of 1 orange
  • 4 cloves
  • 2 star anise
  • 2 cinnamon sticks

Vanilla bean ice cream to serve

DOWNLOAD RECIPE

METHOD:

  • Preheat oven to 220˚C.
  • Choose an oven safe round saucepan / buffet casserole dish.
  • Measure the diameter and cut out a ring from the sheet of puff pastry that will fit snugly in the dish. Place in the fridge.
  • Slice plums in half and remove pips.
  • Place in a large bowl along with the orange juice, cloves, cinnamon and vanilla. Mix well and set aside.
  • In your saucepan melt the butter and add the sugar. Stir until they become homogenous, foamy and the sugar begins to caramelize. Switch off the heat and add the plums snugly. Keep the delicious juices from the bowl to add to your sauce later.
  • Remove the puff pastry from the fridge and cover the plums.
  • Tuck the edges in around the plums.
  • Place in the oven and bake for 20-25 minutes until the pastry is golden brown and cooked through.
  • While the tarte is in the oven make your sauce.
  • Add all the sauce ingredients into a medium sized saucepan along with all the spices, vanilla and juices from the plum bowl.
  • Bring to the boil and reduce to a simmer. Simmer until the sauce has reduced by half. Strain out all of the aromatics and pour into a serving vessel to cool.
  • When the tarte is baked remove from the oven and allow to cool.
  • Don’t let the tarte cool completely or the caramel will set and you won’t be able to flip it and remove it from the pan.
  • So once the tarte is around room temperature place your dish on top of the pan and flip it.
  • Serve the tarte with vanilla bean ice cream and a generous drizzle of the Shiraz reduction.