Plum Tarte Tatin Aaron wrote the recipe so if it doesn’t work blame him. Rough Puff Pastry 300g Plain flour 250g Unsalted butter 6g Fine salt ~160g Cold water Plums 1 kg Plums (~10 to 12 medium sized) 80g Unsalted Butter 30g Double Cream 165g Caster sugar 1 egg (lightly beaten) Cream 200 g Double cream 50g icing sugar 50ml Amaretto Liqueur Method 1. Preheat the oven to 195C 2. For the Rough Puff – cubed the butter and smush into the flour leaving large clumps. 3. Sprinkle in the salt and add the water until the dough JUST comes together. 4. Wrap and chill for 20 mins. 5. Unwrap the pastry and roll until 3 times as long as wide. 6.Fold the top third over the middle third, then fold the bottom third over the middle too. Wrap and chill – this is one turn. Note: it will be crumbly and a mess to work with, stick with it and use a bench scraper to help. 7. Repeat step 4 so it is done 4 times, with 20 mins between each set of folds. 8. Cut the plums in half and destone. 9. Caramelise the sugar in a hot 23cm pan until deep golden. 10. Remove from the heat and add the butter constantly stirring, finishing with the cream. 11. Return to the heat and cook for 2 minutes. Allow to harden. 12. Arrange the plums cut side down on top of the caramel, tightly fitting into the pan. 13. Roll the pastry to 3 to 4 mm thick and cut a circle slightly wider than the pan, placing on top of the plums, tucking the pasty under itself at the edges 14. Brush the pastry with the beaten egg and pierce a small cross in the centre (to allow air to escape). Bake the tarte for 30 mins, then turn the own down to 185 and bake for 15 minutes more. 15. Allow to sit for 5 minutes before placing a plate on top of the pan and quickly inverting to reveal the tart. 16. Whip the cream and icing sugar until thickened then add the liqueur and whip until just holding shape. 17. Serve and eat the tart immediately with a massive dollop of cream. 17 steps.. is it worth it? - @tjstable