photo and recipe from here
Bonjour mes belles,
Apologies for the lack of posts this week, it has been another busy week.
I am happy that August is coming to a close as it is always a hectic month for us and I cannot wait for September when things return to normal.
It is the start of the harvest season here in SW France and it is a nice time to be here as there really is an abundance of fruit available locally.
I love plums and am always on the lookout for a new recipe and this is exactly the recipe that I was looking for. A simple but chic dessert.....
Individual Plum Tartes Tatin
Makes: 12
Preparation time: 25 minutes
Cooking time: 15 minutes
You will need
100g sugar
50g tbsp butter
6 ripe plums
60g golden marzipan
Plain flour, for dusting
375g all-butter puff pastry (thawed if frozen)
Custard or whipped cream, to serve
100g sugar
50g tbsp butter
6 ripe plums
60g golden marzipan
Plain flour, for dusting
375g all-butter puff pastry (thawed if frozen)
Custard or whipped cream, to serve
Method
1. Preheat the oven to 180ºC/gas mark 4. Put the sugar and butter in a small saucepan and warm over gentle heat, until the sugar dissolves and then allow it to caramelize and turn golden brown, taking care that it does not burn. Remove from the heat immediately and put a spoonful of caramel into each hole of a greased 12-hole muffin pan.
1. Preheat the oven to 180ºC/gas mark 4. Put the sugar and butter in a small saucepan and warm over gentle heat, until the sugar dissolves and then allow it to caramelize and turn golden brown, taking care that it does not burn. Remove from the heat immediately and put a spoonful of caramel into each hole of a greased 12-hole muffin pan.
2. Cut the plums in half, and remove the stones. Place one plum half, cut-side up, in each hole of the pan. Break the marzipan into 12 pieces of equal size and roll them into balls. Place one ball into each plum, where the stone was.
3. On a flour-dusted surface, roll the pastry out to a thickness of three millimetres. Stamp out 12 rounds with a round nine-centimetre cutter. Cover each plum with a pastry round, pressing the pastry tightly into the holes. Bake the tarts in the preheated oven for 12 to 15 minutes, until the pastry is crisp and the plums are soft. Remove from the oven, leave to cool for a few minutes, then remove each tatin with a spoon and invert. Serve the tatins warm or cold with cream or custard.
...bon appetit à tous, Leeann x