This recipe was inspired by a photo in a swiss cookery magazine that I saw at a friends house last weekend. The picture was good. The recipe was of sugar and damsons or prune plums covered with a complicated-ish batter.
I knew I wanted to try my own version instantaneously.
This is such a simple tarte to make. Give it a try and you will be surprised at how delicious it turns out.
Ingredients:
70 gr. cane sugar
zest of 1/4 orange
a dusting of cinnamon
700 gr. of damsons/prune plums (apparently Fellenberger are the best)
500 gr. of puff pastry
Preheat your oven to 200°C.
Spread your sugar evenly into your pie tin.
Sprinkle the zest and the cinnamon on top. (You really don't want much, just a hint to compliment the taste of the fruit.)
Cut in half and de-stone your fruit then arrange them cut side down into the tin. Try getting as much fruit in there as possible.
Roll out your pastry (it rises better than the pre-rolled kind) and cut a generous "top" for the tin. The pastry will shrink as it rises, so make it a little bigger. Extra tip: After you've cut it, turn it over before placing it onto the fruit. This is also supposed to make it rise better.
Place the pastry onto the tin.
Bake in the middle of the oven for 20 minutes or until the pastry is puffed and a deep golden brown color.
Take it out of the oven. Let it cool slightly then overturn it onto a serving platter.
Admire. ;-)
Serving recommendation: Still warm from the oven with a big bowl of whipped cream or a scoop of vanilla ice cream.
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