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

NZ Woman's Weekly

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

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

Preheat the oven to 200C.
Halve the plums and remove the stones.
In a large cast iron frying pan, heat the brown sugar and 1 Tbsp water until the sugar begins to bubble and caramelise.
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).
Remove the pan from the heat and arrange the plums cut side down, allowing 1cm around the edge to tuck the pastry in.
Cut the pastry into a circle slightly larger than the pan.
Cover the plums and tuck the pastry in so that it touches the bottom of the pan. Bake for 25 minutes.
Very carefully flip the tarte out onto a serving plate and sprinkle with dessicated coconut.
Serve with large scoops of Vanilla Bean Nice Cream.