Plum and Cinnamon Tarte Tatin with Cinnamon Mascarpone
Tarte Tatin’s are such easy desserts to make and many fruits can be used. They are best eaten on the day they are made.
100g caster sugar
½ tsp cinnamon
½ tsp vanilla extract
800g plums, can use any plums, halved and stoned
1 x 5oog pack puff pastry
25g icing sugar
½ tsp cinnamon plus extra for dusting
Preheat the oven to 200˚C/180˚C fan/ gas 6. Melt the sugar in a heavy base, oven proof frying pan or tarte tatin tin, over a medium heat. As the sugar starts to melt give it a little shake until it’s all melted. Remove from the heat and add the butter, cinnamon and vanilla and stir, it may look crumbly but it will right itself in the oven. Arrange the plums in the tin.
Roll out the pastry and trim to 3cm larger than the tin, a large plate can be used. Lift the pastry on to the tin and tuck it down between the plums and the inside of the tin. Make a few slits through the pastry with a knife to allow the steam to escape. Chill for 20 minutes.
Bake the tarte tatin for 25- 30 minutes or until the pastry is golden. Cool for 5 minutes before carefully inverting on to a plate. Serve with cinnamon mascarpone.
Mix the mascarpone with the icing sugar and cinnamon and serve.