Time: 40 minutes

Serves: 4

  • 4 large plums
  • 1 sheet puff pastry, store bought
  • 3 blood oranges, juice only
  • 1/2 cup sugar, plus 2 tablespoons
  • 1 fresh vanilla bean, split and scraped
  • 1/2 stick butter
  • 2 tablespoons toasted pine nuts
  • 1/2 cup crème fraiche, to serve with

INDIVIDUAL PLUM TARTE TATINS WITH BLOOD ORANGE CARAMEL

Recipe courtesy Tyler Florence

Preheat oven to 400 degrees F.

Take a saucepan and set over medium heat.  Add blood orange juice, ½ cup of sugar, vanilla bean, vanilla bean pulp, and butter.  Stir and reduce until syrupy – about 5-7 minutes.  Roll out thawed puff pastry sheet and invert a ramekin on top to cut out four circles.  Split plums in half and remove stones.  Keep four whole halves and cut the other four halves into three wedges a piece.

Now set up the ramekins.  Divide the caramel evenly amongst the four ramekins, then place a whole ‘plum half’ cut-side down in the caramel.  Press it down firmly then fill the gaps around the edges using three ‘plum wedges’ to form a flat surface.  Sprinkle with sugar and top with puff pastry circles.  Using the tip of a knife, poke three vents in the top of each to allow steam to escape.

Set on a roasting tray to catch the drippings and bake for 20-25 minutes until the pastry is golden and puffed slightly.  Let it rest for 15 minutes so the caramel can cool slightly then carefully invert on a plate.  Top with a handful of toasted pinenuts and serve with crème fraiche.

Edited: December 3rd, 2009