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Finish off your Christmas dinner in style with a festive spin on the classic tarte tatin. Sweet plums are caramelised in brown sugar to create a sweet and tangy base. Top with some whipping cream to help cut through the flavours. See method
of the reference intake Carbohydrate 27.8g Protein 2.5g Fibre 1.8g
Grease the base of a 21-23cm fixed-based tart tin or ovenproof frying pan, then scatter over 85g sugar in an even layer. Arrange the plums, cut-side down, then scatter over the cranberries.
On a flour-dusted surface, roll out the pastry so it is a little bigger than the tin or frying pan as a guide to cut out a circle (you’ll have about 150g leftover). Lay the pastry over the plums, squishing the edges down around the fruit, then use a fork to prick the pastry a few times to allow steam to escape. Chill for at least 1 hr, or up to 24 hrs.
Preheat the oven to gas 7, 220°C, fan 200°C. Bake for 25-30 mins until the pastry is golden and crisp.
Meanwhile, put the cream, 50g brown sugar and a pinch of salt in a large mixing bowl. Whip to soft peaks with an electric whisk.
Using a tea towel to protect your hands, carefully place a serving plate over the tart tin or pan. Invert so the tart drops onto the plate, then decorate with the orange zest. Serve with the brown-sugar whipped cream.
Get ahead: Assemble up to 24 hrs ahead and keep chilled in the fridge.
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