Plum tarte tatin

Tarte tatin is the ultimate comfort dessert. If you fancy something different from the classic version with apples, make this one with plums from Jamie Oliver’s latest book.

Normally, we love a generous dollop of crème fraîche, but we would absolutely never say no to a scoop of ice cream like the one in this recipe either.

Method

Preheat the oven to 220 degrees (gas mark 7) and place an ovenproof non-stick frying pan (26 centimetres in diameter) over a medium heat. Halve the plums, remove the stones, place the fruit in the pan with 30 ml water and cook for 1 minute. Sprinkle half of the cinnamon over them from a height and drizzle with the maple syrup. Lay the sheet of puff pastry over the plums, press the dough into the edge all around with a wooden spoon and trim off the overhanging edges, using them to fill any small holes if necessary.

Bake the tart in the lower part of the oven for 16 minutes, or until golden brown and the puff pastry is light and airy. Put on a pair of oven gloves and very carefully invert the tart onto a large plate in one smooth motion. Scoop attractive round balls of ice cream onto the tart, sprinkle the remaining cinnamon over it from a height and drizzle with a little extra-virgin olive oil just before serving.

Jamie Oliver 5 Ingredients
€29,99
Kosmos Uitgevers