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Home > Recipes > Plum tarte Tatin with vanilla and coconut Nice Cream

Plum tarte Tatin with vanilla and coconut Nice Cream
( SERVES 6 )

Mike Van de Elzen

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: No ratings yet

Plum tarte Tatin with vanilla and coconut Nice Cream

No ratings yet

Take a bite out of these luxurious tarts which use in-season plums. 

Ingredients

6 Plums, not too ripe
3 tsp Brown sugar
1 sheet Puff pastry
2 Tbsp Desiccated coconut
6 servings Ice cream, us vanilla bean Nice Cream

Directions

  1. Preheat the oven to 200C.
  2. Halve the plums and remove the stones.
  3. In a large cast iron frying pan, heat the brown sugar and 1 Tbsp water until the sugar begins to bubble and caramelise.
  4. When it starts to turn dark brown, carefully add another Tbsp of water to halt the cooking process (the sugar can spit, so use care).
  5. Remove the pan from the heat and arrange the plums cut side down, allowing 1cm around the edge to tuck the pastry in.
  6. Cut the pastry into a circle slightly larger than the pan.
  7. Cover the plums and tuck the pastry in so that it touches the bottom of the pan. Bake for 25 minutes.
  8. Very carefully flip the tarte out onto a serving plate and sprinkle with dessicated coconut.
  9. Serve with large scoops of Vanilla Bean Nice Cream.
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http://www.bite.co.nz/recipe/10439/Plum-tarte-Tatin-with-vanilla-and-coconut-Nice-Cream/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

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