- 7 plums, halved and stoned
- 100 g sugar
- 1 batch home-made rough puff pastry
- 2 T flaked almonds, toasted
Preheat the oven to 200°C. Sprinkle the sugar into a 20 x 15 cm baking tray in an even layer, then arrange the plums on the sugar, cut side down.
Place over a medium heat until the sugar is caramelised, about 5 minutes.
Top with the pastry, tucking in any excess, then bake for 15–20 minutes, or until golden.
Carefully invert onto a serving plate.
Cook's note: Turning your upside-down tart onto a serving dish is nothing to stress about. Once it’s nice and golden, run a knife around the edge of the crust. Cover the pan with the serving plate, hold on tight, carefully tip it (it will be hot!) and remove the pan. The tarte will still be warm, so you can easily nudge the veggies or fruit into place. And it’s no biggie if the pastry crumbles slightly or your pièce de résistance is slighty off-centre – it’s meant to have that rustic look and will taste like a slice of heaven no matter any imperfections (which you can hide with a scoop of ice cream).