Plum Tarte Tatin
Servings 6
Ingredients
- 1 sheet frozen puff pastry
- 2 # red plums satsumas split and pitted
- 2/3 cup sugar
- 6 tbsp unsalted butter
- 1/4 cup MH port
- 1 Tbsp fresh lemon juice
Instructions
- In a heavy bottom pan, melt the butter
- Add the sugar, port and lemon juice
- Over medium flame cook to a caramel
- Arrange the plums in the caramel cut side up, filling the pan
- Cut the puff pastry to fit the pan (circle) and lay on the top of the plums
- The easiest method for doing this is to lay the puff pastry on the hot pan, roll a rolling pin over it and pull away the excess
- Bake in a 400 degree oven for 20 -25 minutes till puff pastry if browned
- While still hot place a plate on the pan and flip the tarte out
- Serve with whip cream
Notes
Executive Chef Chris Shepley of The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce in his recipes. He conducts Cooking Parties with the Chef on the third Sunday of each month at Messina Hof Winery.