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Tart Tatin of Plum & Almond
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Melt the butter in the saute pan placed on the simmering plate, add the sugar & water & stir to amalgamate, move the pan to the boiling plate & allow the mixture to bubble furiously, stirring occasionally until the mixture just starts to turn golden brown, 3-4 minutes. Remove from the heat.
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Place the plums on top of the butter/sugar toffee topping, with their cut side up. Divide the marzipan into the number of chunks to match the number of plum halves. Place a chunk in the groove of each plum where the stone has been. Sprinkle a little of the ground almonds on top of each chunk of marzipan. See picture above.
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Roll out the pastry, if not already pre-rolled to the correct size, so that it is about 3 cms bigger than your choice of container. Drape the pastry over the plums & tuck the edges down at the sides all round the dish/pan. The mixture can be chilled (covered) at this stage for 24 hours prior to cooking.
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4 Oven :Place the tatin filled saute pan, minus its handle onto the floor of the baking oven for 25 minutes. Now place the grid shelf on the third set of runners in the roasting oven and transfer the tatin to this shelf for a final 10 minutes to brown the pastry top.
2 Oven:Cook in the roasting oven for 30 minutes, on the grid shelf, placed on the floor. Slip in the cold plain shelf when the pastry surface becomes brown.
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Allow to stand for 5 minutes after cooking, invert onto a large plate which has a lip (to keep the juices contained).
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Cast Iron Cooking Website Created & Run by Katy Thompson 2006
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