Tarte Tatin with Mirabelle
Servings: 6 People
Equipment
- Muffin pan
Ingredients
- 500 g Mirabelle plums
- 80 g Sugar
- 60 g Salted butter
- ½ pcs Vanilla bean
- 1 pcs Puff pastry
- 100 ml Creme fraiche
Instructions
- Clean and dry the plums, cut them in half and remove the pit
- Cut the ½ vanilla bean lenghtwise
- Put the oven to heat on 180°c (hot air)
- Place the half plums tightly, standing up, in a circle in the muffin pan. Place two half plums in the middle, one skin down the other skin up.
- Meanwhile make your caramel: Starty by melting the sugar over medium heat. It is important to be patient and let it melt completely before you stir it. Once melted, add the butter and the vanilla bean and whisk until butter and sugar have completely blended
- Add a spoon of caramel on each plum circle in the muffin pan
- Roll out the puff pastry and cut out 6 circles same size, or slightly bigger as the muffin pans (as it shrinks slightly during cooking)
- Place the pastry discs on top of the plums and caramel and push it tightly down
- Place the pan in the oven and cook for 20-25 minutes, until the pastry is golden brown
- Let the tarts cool down in the muffin pans 30-45 mintues
- Place a big plate tightly on top of the pan and turn them both around swiftly to let the tarts come out of the pan
- Serve still hot together with a spoon of creme fraiche
Notes
If the plums fall out of the side when turning it over, put them delicately back with two forks. The longer it cools down the better it sticks together.