Rustic Plum Tart
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I am not a fan of traditional Christmas pudding or Christmas cake, this is my alternative, really simple but absolutely delicious offering that looks really stunning on your table.
INGREDIENTS:
Caramel:
- 275g caster sugar, 150ml water.
Screen shot from video below.
Tart:
- 900g plums,
- 150g soft butter,
- 175g caster sugar,
- 200g Self-raising flour,
- 3 large eggs,
- 1tsp vanilla extract.
- 1 x 10″ saute pan, Terracotta dish or cast-iron frying pan.
Pre-heat oven to 170C/325F.
Double cream to serve.
Screen shot from video below.
INSTRUCTIONS:
1. Slice the plums in half and remove the stone. Set aside.
2. Pre heat your oven.
3. Take your oven proof pan or dish and put the sugar (275g) and water in it and put over a medium heat. You may stir gently but try avoiding splashing it onto the sides of the pan or it will burn. Once the sugar starts to dissolve do not stir again but let this bubble away keeping a watchful eye on it – you need to remove it from the heat as soon as it starts to turn golden or it will very quickly turn red and be burnt, bitter and unusable. It will begin to smell of caramel just before it turns. It’s worth noting it will continue to cook for a minute once off the heat so don’t take it too close to the point of no return before removing it from the heat.
4. Once the caramel has stopped bubbling carefully arrange your sliced plums cut side face down. Make it as tight and neat as possible, remember this is what you will see when you turn it out.
5. In a mixer or with a hand mixer add the butter sugar and give a quick, short blitz. Then add the flour and repeat short blitz. Add you eggs one a time, mixing with each addition then your vanilla. Don’t mix for long but make sure all well combined.
6. Pour this over your caramel and plums, smooth over with a palette knife. Put in the oven and cook for 45 minutes to an 1 hour. It’s ready when the sponge is golden and firm.
7. Being extremely careful as the hot caramel will ooze out, put a large plate over the top of the tart and quickly, confidently and without pausing, flip it over onto the plate. Gently pull your pan up and it will reveal a beautiful rustic tart with a mix of purples and caramel tones. Serve immediately with cream.
This can be made in advance and reheated just before serving either by microwaving individual portions or putting it back into the oven on a low heat – just be careful you don’t dry it out.
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