Ginger Plum Tarte Tatin

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]!