Tuesday, 20 May 2014

Plum Tartin with Earl Grey Cream

If you have puff pastry and a tin of fruit in the pantry, its safe to say that you got dessert covered.

I wanted to try something different in the kitchen over the weekend and decided to experiment with plums and an earl grey cream.

Admittedly, it would be best to used fresh red plums however they are out of season here in Melbourne, so i thought tinned plums would suffice.

If you are going for the tin option, i would suggest placing it in the skillet and oven till its cramalised before placing the puff pastry on top.

Earl grey cream was the lift this dessert needed to bring all the flavours together and freshen the palate with that last spoonful.

Enjoy with friends, they will thank you for it!

Items You Need:

- 50grams of unsalted butter
- 1/2 cup of brown sugar
- 1 1/2 sheet of puff pastry
- 1-2 cans of tinned plums (if plums are in season i would highly recommend using it in this recipe)
- 1/2 teaspoon of softened earl grey leaves from a tea bag (softened with hot water and set aside to cool)
- 180 ml of thickened cream

What's Next

Preheat the oven to 160 degrees C (320 Fahrenheit)

1. Scatter the butter and sugar on to the skillet. Halve the plums and place firmly packed into the pan with the halved side up.

2. Place in the oven uncovered and bake for 30 minutes in a fan forced oven. Check intermittently to ensure the plums are caramelised

3. Remove from the oven and place a sheet of the puff pastry over the skillet, tucking in the sides of the pastry. Use the 1/2 pastry to cover the sides which are exposing the plums.

4. Return to the oven for another 15-20 minutes or till the pastry is brown and puffed up.

5. Place 1/2 teaspoon of earl grey tea leaves in to a mixing bowl and add the cream. Include 2-3 tablespoon of the cooled earl grey water which has been soaking for a 1 minute.  Whip together till thick. Serve immediately with the tartin

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