The Professor's 'plum' pudding
We’re experimenting in our kitchen today, as our Professor Clodagh McKenna is here with her delicious plum tarte tatin!
Plum tarte tatin
165g caster sugar
65g unsalted butter
1 dessertspoon fresh thyme leaves, chopped
9-10 ripe plums, halved & de-stoned
3 x 320g sheets ready rolled puff pastry
1. Pre-heat the oven to 180°C, Gas mark 5.
2. Place a 30cm cast iron pan or ovenproof non-stick frying pan over a low heat and add the caster sugar and water. Stir until the sugar has dissolved. Once the sugar has dissolved, turn the heat up high and simmer for 12-14 minutes or until the syrup is a light golden-brown colour. Then stir in the butter and thyme and cook for a further 2-3 minutes or until you reach a caramel consistency.
3. Arrange the halved plums with the cut side facing down around the pan, making sure that the caramel is completely covered with plums.
4. Place the puff pastry sheets on top of each other and roll out so that they combine and are big enough to cover the plums in the pan.
5. Place the pastry on top of the plums and fold the edges under so that you’re tucking in the plums and use a sharp knife to make three small slits in the centre of the pastry.
6. Put the pan in the preheated oven for 45 minutes.
7. When it’s cooked, allow to cool for a few minutes before very carefully turning out the tart onto your serving dish and serve with a dollop of crème fraîche.