A great autumnal tart, with the sharpness of plum, the zing of lemon and slight heat of Chilli.
Ingredients
- 25g unsalted butter
- 25g golden caster sugar
- 600g firm plums, halved and stoned
- packet puff pastry
- 1 tablespoon Galloway Chilli Lemon Citrus (hot heat/three chillies)
Method
Preheat the oven to 200C (180C fan).
- Melt the butter in a large frying pan (or tart tatain tin) over a medium heat on the hob.
- Mix in the sugar, Galloway Chilli Lemon Citrus, and one teaspoon of water.
- Continue to cook for a few minutes until the mixture starts to brown -- stir all the time!
- Remove from the hob and place the plums, cut side down, into the pan.
- Roll out the pastry and trim to the size of the pan, plus a few centimetres. Place the pastry on top of the mixture and tuck it down the sides of the pan/tin.
- Place in the oven for 30-40 minutes until the pastry is golden. Remove from the oven and allow to cool for 15 minutes.
- Place a large plate over the tart and quickly flip the pan -- be careful as some juice may run out.
- Serve with cream or ice cream, or alone.
Galloway Chilli Lemon Citrus and Plum Tart Tatain
Tips:
The sugar mixture may look a little lumpy while mixing in the pan as it browns. This is fine and will recover in the oven.
You can make the tart in advance -- After placing the pastry on the tart cover the pan/tin with cling film and store in the fridge for no more than 24 hours.