Home of the Sticky Cinnabon!
—
Nook is a cosy eatery in Stellenbosch, South Africa offering light meals, pastries, cakes, daily specials and a lunch buffet. We like things homemade and super fresh.
We are available for functions, please contact us for more info.
Plum Tarte Tatin
As we are open on a Saturday serving breakfast and brunch from 8h30 to 13hoo, we don’t get the opportunity to visit our local Organic Farmer’s Market (at the Waldorf School every Saturday morning). We usually have to commission one of our family or friends to pick up some goodies for us, including organic honey, free range eggs and goats cheese. This past week my sister included a bag of organic plums in her purchases. I had to try out this recipe for plum tarte tatin.
The house we grew up in as children in Stellenbosch was built on land which used to form part of the orchard of a 300 year old farmstead. We had a variety of fruit trees in our garden. Pecan nuts, almonds, figs, and right in the middle a huge plum tree. The best thing about plums is not just their sweet-tart deliciousness, but the way they turn a brilliant red when roasted, stewed, or turned into jam. This also turns out to be their most unfortunate quality. Don’t prepare plums in your Sunday best because those juices will stain!
Ingredients
- 500g plums
- 100g butter
- 1/2 cup sugar
- 1 roll puff pastry (store bought or homemade)
Method
- Heat an ovenproof skillet on the stove and add the butter and sugar. Slowly melt the butter and sugar until it starts to caramelise (watch it all the time as it can burn quickly).
- Halve, stone and cut the plums into even slices.
- Place your plum slices in a single layer in the caramel( make a circular pattern if you wish or keep it rustic). Cool slightly while preparing your pastry.
- Roll out the puff pastry to about 5mm thick, cut a disc slightly larger than your pan and lay it on the caramelized plums. Tuck in around the edge.
- Egg wash the pastry and bake at 180 degrees for 20 – 25 minutes, or until golden and bubbly. Place a plate over the pan and turn the pan upside down to release the tarte tatin.
- Serve warm from the oven with a scoop of homemade or good quality vanilla ice cream. Make sure you spoon over as much of the jam-like sauce as you can!
If you have something to say...
Important Stuff
—Blogroll
—Archives
—- May 2012 (8)
- April 2012 (10)
- March 2012 (12)
- February 2012 (15)
- January 2012 (2)
- December 2011 (5)
- November 2011 (2)
- October 2011 (3)
- August 2011 (6)
- July 2011 (3)
- June 2011 (4)
- May 2011 (6)
I just love this! I have to try it! Thanks frankie magazine for recommending this!