In honour of The Cannes Film Festival, Bill Granger cooks up a delicious French sweet treat of plum tarte tatin with tangy orange zest.
50g caster sugar, plus extra 1 teaspoon
1kg firm plums, halved and pitted
zest 1 orange
1 tablespoon soft brown sugar
500g ready rolled puff pastry
1 egg, lightly beaten
creme fraiche, to serve
Put the butter and sugar in a large oven proof frying pan over a low heat. Stir until the sugar dissolves, increase the heat slightly until the caramel turns golden. Add the plums to the pan cut side down, filling any gaps with extra pieces of plum. Finely zest the orange over the plums then sprinkle with brown sugar. Cook for 5 minutes, without stirring or touching the plums. Remove from the heat and cool to room temperature.
Preheat oven to 200C. Roll out the pastry to slightly larger than the frying pan, lay on top of the pan and trim around the edge. Tuck the pastry around the plums. Brush with egg and sprinkle with extra caster sugar. Bake for 25-30 minutes, or until risen and golden. Allow the tarte tatin to stand for 15 minutes, put a large serving plate on top of the pan and flip to invert the tatin onto the plate, making sure you catch any juices. Serve with a generous dollop of creme fraiche.