plum and cardamom tarte tatins
- 1 x 375g block puff pastry, thawed
- ¾ cup (165g) caster (superfine) sugar
- ¼ cup (60ml) water
- 12 cardamom pods, bruised with the back of a knife
- 50g butter, chopped
- 3 plums, halved and stones removed
- Preheat oven to 190ºC (375ºF). Using a rolling pin, roll the pastry out on a lightly floured surface to 5mm-thick. Using a 9cm-round cookie cutter, cut 6 rounds from the pastry and set aside.
- Place the sugar, water and cardamon in a small non-stick frying pan over low heat and cook, stirring, until the sugar is dissolved. Increase heat to medium and bring to the boil. Cook for 7–9 minutes or until light golden. Remove the cardamom pods, add the butter and stir until melted and well combined.
- Divide the caramel between 6 x ½ cup-capacity (125ml) non-stick muffin tins. Place the plums, cut-side down, in the caramel. Top the plums with the pastry rounds and fold the edges under to tuck in the plums. Make a small cut in the pastry. Place tins on a baking tray and bake for 22–24 minutes or until puffed and golden. Stand for 2–3 minutes. Loosen the edges and carefully turn out tartes. Serve with cream, if desired. Makes 6
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