Plum Tarte Tatin with Rosemary Cream and Pedro Ximinez Syrup
RECIPE
There is nothing traditional about this tarte tatin recipe, nor is it elegant and refined. But what it lacks in poise and aesthetic, it more than makes up for in flavour. If you like your caramel on the border of burnt, and your sweetness balanced with tang of bitterness, this flavour-packed recipe is for you. Note: you probably don’t want to share this between more than 4-5 people, as I promise you’ll be going back for seconds.
RECIPE
Plum tarte tatin with rosemary cream and Pedro Ximinez syrup
PREP: 20 mins | COOK: 40-45 mins
DIFFICULTY: Easy | MAKES: 4-6 serves
Ingredients:
Tarte tatin
7 plums, firm
180g caster sugar
80g butter
375g puff pastry, all butter
Rosemary sprigs, to garnish
Rosemary cream
1/2 cup thickened cream
3-4 rosemary sprigs
250g mascarpone
1/2 teaspoon of vanilla paste
1 tablespoon icing sugar mix
Pedro Ximinez, rosemary & vanilla syrup
1/3 cup Pedro Ximinez
3-4 rosemary sprigs
1/2 cup sugar
1 vanilla bean, split open and scraped
Method:
Pour 1/2 of the cream into a small saucepan with the rosemary, and simmer lightly for around 5 minutes or until the cream takes on the flavour of the herb. Remove from heat, cover and refrigerate (keep rosemary in the cream for now).
Once cooled, discard the rosemary, and using an electric beater, whip the infused cream along with the remaining 1 cup of cream, the mascarpone, vanilla and icing sugar mix until stiff peaks form. Refrigerate until needed.
To make the syrup, heat the Pedro Ximinez, rosemary, sugar and vanilla bean in a saucepan over medium heat for 5 -10 minutes or until fully dissolved and reduced. Set aside.
Pre-heat oven to 180ºC (356F) fan forced. Halve and de-stone your plums, set aside uncovered in the fridge. Meanwhile, place the sugar for your caramel in an oven-proof pan and heat over a medium heat without stirring. Allow to melt then brown into a caramel, before adding the butter and stirring well off the heat.
Place the plums alternately face up and down into the pan, followed by the thawed puff pastry, tucking in the edges carefully, and using any scraps to fill the gaps if you need. Pierce the pastry, then place pan in the oven for 30 - 35 minutes, or until golden brown. Carefully remove using thick oven gloves/teatowels.
Allow pan to sit for 10 or so minutes, place a larger dish on top of the pan, then very carefully and smoothly invert the tart. Watch out for hot caramel and plum juice, which will still be quite liquid at this stage.
Serve with cream and drizzled with syrup. Note: if you are serving your tarte tatin hot (recommended), then opt to provide cream on individual plates to avoid it melting too quickly.
