Auntie Evelyn used to make Ginger Plum square, Jon's favourite but I've improved it a little...
Tarte tatin
115 gr/4 oz butter, chilled; 225 gr/8 oz plain flour [I only keep self-raising in the house]
pinch salt; 50 gr/2 oz caster sugar or 1/3 cup Splenda;
1 or 2 Tbls GINGER [don't forget the ginger... I always do!]
1/2 x 5 ml tsp vanilla essence - ± - I like vanilla; 3 x 15 ml Tbl crème fraiche or fromage frais
Mix ingredients in Magimix, roll into a ball and put in fridge whilst you prepare the plums, preferably 1/2 hours.
Filling
3/4lb plums [about 6 or 7, depending on the dish you're using;
Marmalade, preferably Jon's; Castor sugar
Grease a baking dish;
Halve and stone plums, preferably Victoria;
Arrange plums in tin and fill holes with marmalade.
Roll out pastry to fit baking dish and press onto plums, tucking ends in.
Bake 1/2 hr at 375ºF/190ºC/gas mark 5.
When cooked, turn out and sprinkle with castor sugar.
This gives you nice shiny plums. I prefer to serve it pastry side up so it depends who's serving it as to which way up it goes!!
Very lekker, even if you don't like plums [which I don't]!
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3 comments:
I don't much like plums or the strong flavor of ginger which this often has. Would probably work just as well with apricots and cinnamon though.
Well I'm not much of a plum person either but we have a very fruitful tree in the garden and they are delicious. I actually posted this plum tart this summer, it was one of the best tarts I have ever made, or had eaten, until Katie's pumpkin pie this Thanksgiving...!
http://transatlanticrecipeswap.blogspot.nl/2012/07/super-delicious-fruitcake.html
Colle, you can't taste the ginger; it's just an ingredient. But of course apricot and cinnamon tarte tatin, whilst being a completely different animal, would be just as nice, I'm sure!
Ju, I'll have a look at your recipe as it would probably be a nice change from mine!
kuskus.
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