INGREDIENTS


Tatins
12 purple plums,halved & stoned
55g/2oz unsalted butter
110g/4oz demerara sugar
4TBS of Crème de Cassis
2 bay leaves

1 packet of Jus Rol All Butter ready rolled, puff pastry
Cinnamon Crème Fraiche
1 small tub of crème fraiche
½ tsp cinnamon

METHOD


Serves 8

 

1 Preheat the oven to 190c/375f/GM5. Aga-roasting oven.
2 Place the butter and sugar into a frying pan and heat gently until melted.
3 Add the plums, turn up the heat a little and gently stir until the caramel becomes a little darker.
4 Pour in the cassis and add the bay leaves. Let the mixture bubble and caramelise until the plums soften and you can push the point of a knife in easily.
5 Divide between 8 individual tins (or 1 cake tin with a solid base) Allow to cool.
6 Cut 4” circles out of the chilled pastry, prick with a fork and tuck the edges down the sides.
7 Place on a large baking sheet and bake for 20mins until the pastry is golden. Aga-15-20mins on the bottom set of runners of the roasting oven.
8 Turn out on to plates and serve with a spoon of crème fraiche sprinkled with cinnamon.

Think Ahead & Helpful Hints
• The caramelised plums must be completely cold before the pastry goes on top otherwise the pastry will melt and become greasy.
• Turn the tatins out whilst still warm otherwise the caramel will harden and they will not release from the tins.
• When point 6 is finished, you can then leave the tatins overnight in the fridge and bake when required.