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Plum & Gin Tarte Tatin Ingredients:

100g Caster Sugar

1 Cinnamon Stick

2 Start Anise

50ml Good Quality Gin

6 Ripe Plums

1 Handful Of Lemon Thyme

320g Ready Rolled Puff Pastry

20g Melted Unsalted Butter

Cinnamon Sugar:

1tbsp Caster Sugar

1tbsp Ground Cinnamon


Here's how


Preheat the oven to 180 degrees fan.

Start by making the caramel for the Tarte Tatin, place the sugar into a non-stick, metal handled frying pan with the spices and leave to form a caramel.

Once the caramel is dark pour in the gin and leave to dissolve.

Meanwhile, prepare the plums by cutting around the middle, twisting and removing the stone.

Place the plums flesh side down into the dark caramel and sprinkle over the lemon thyme.

Next, using a plate of a similar size to the frying pan as a guide, cut out a circle of the puff pastry. Dust the pastry with a little flour if needed to avoid it sticking to the work surface.

Using your hands or a rolling pin, carefully put the round piece of pastry on top of the plums in the pan. Then, with the back of a spoon tuck the pastry in around the edges of the plums.

Brush the top of the pastry with the melted butter using a pastry brush and mix the 1tbsp of dried cinnamon and 1tbsp of caster sugar together in a small bowl, before sprinkling over the top of the pastry. We keep ready made cinnamon sugar in large jars in our kitchen so we can quickly add depth of flavour to our dishes.

Cut a small opening in the middle of the pastry to allow the steam to escape during the baking process.

Bake the Tarte Tatin in the middle of the preheated oven for 18-20 minutes or until the pastry is a nice golden brown colour.





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Peter Sidwell runs his business from No.2 Sunset Hill, Keswick, CA12 4RN, www.petersidwell.com 

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