Plum Tarte Tatin
(serves 6-8)


375ml medium-bodied red wine
100g caster sugar
3 star anise
1 cinnamon sticks
zest of ½ orange
2 cloves

Tarte tatin:
20g unsalted butter, melted
100g soft light brown sugar
7 plums, stoned and sliced
1 block all butter puff pastry


For the red-wine reduction place all the ingredients in a saucepan and bring to the boil. Boil until the liquid has reduced by over half. Sieve the solids out from the reduction.

For the tarte tatin, heat the oven to 200C. Spread the melted butter into the tart dish and evenly sprinkle over half the sugar. Arrange the plums in the dish making sure they are tightly packed. Sprinkle over the remaining sugar. Bake in the oven for 15 minutes. Remove and leave to cool for 15 minutes. This will prevent the pastry from melting on contact with the hot plums.

Roll out the pastry a little bigger than the tin and place it on top,  tuck the plums in. Prick the center to stop overflowing. Bake for 25-30 minutes.

Flip onto a plate give it a light dusting of icing sugar.  Serve with red-wine reduction.