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Its a very simple, timeless and elegant dessert, found in a casual cafe on the back streets of France through to a fine dining establishment.

When plums are out, please make a Tart-tartin.

 Plum tarte tatin with vanilla and coconut Nice Cream

(serves 6)

  • 6 plums (not too ripe)
  • 3 Tbsp brown sugar
  • 1 sheet puff pastry
  • 2 Tbsp dessicated coconut
  • 1 tub vanilla and coconut Nice Cream

Preheat oven to 200*C. Halve the plums and remove the stones. In a large cast iron frying pan heat the brown sugar and 1 Tbsp water until the sugar begins to bubble and caramelise. When it starts to turn dark, carefully add another tablespoon of water to halt the cooking process (the sugar can spit so use care). Remove the pan from the heat and arrange the plums cut side down allowing 1 cm around the edge to tuck pastry in. Cut the pastry into a circle slightly larger than the pan, cover the plums and tuck the pastry in so that it touches the bottom of the pan.
Bake for 25 minutes in the pan.
Very carefully flip the tarte out onto a serving plate and sprinkle with dessicated coconut.
Serve with large scoops of Nice Cream.