Plum and Port Tarte Tartin
200g Brown sugar
¼ cup water
100ml ruby port
2 Tbs butter
1 tsp vanilla paste/extract
8 plums, halved and pitted
400g all-butter puff pastry
Vanilla ice cream to serve
Preheat oven to 200C
Place sugar and water into a pan, then stir until sugar dissolves (use a pan that can transfer directly into the oven).
Simmer until the mixture bubbles and caramelizes to a light, amber caramel.
Remove from the heat, then add the port, vanilla and butter, then swirl until the mixture is smooth – return to the heat, then simmer until the liquid is reduced by half.
Remove from the heat then carefully arrange the plums onto the caramel, alternating cut side down, then round-side down.
Roll the pastry out into a large round, then place the pastry over the plums. Tuck the pastry around the edges of the fruit.
Bake the tart in the preheated oven for 30 minutes, or until the pastry is golden and crisp.
Once cooked, leave to stand for 10 minutes, then turn tart out of the pan – it must be turned out while still warm otherwise the caramel will set and the tart will be stuck to the pan.
Serve with vanilla ice cream.