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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
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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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