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Plum Tarte Tatin with Vanilla and Cardamom Ice-cream

Our blogger, Nina, says this recipe transported her to the land of sugar and spice and all things nice.
plum tarte tatin with vanilla ice cream

Recipe from: January - 2010
Preparation time: 1 hour


  • Plum Tarte Tatin
  • 500
    plums - halved, stoned and cut into even slices
  • 1\2
    fine cinnamon
  • 1 star anise 3/4 stick butter
  • 1/2 cup brown sugar
  • 1 roll puff pastry
  • Vanilla and Cardamom Ice-cream
  • 4 egg yolks
  • 2 cups cream
  • 4 oz caster sugar
  • 1
    vanilla extract
  • 5 cardamom pods, broken in half
Servings: Change Serving


Plum Tarte Tatin

Heat a oven-proof skillet on the stove and add the sugar, butter and spices to the skillet. Slowly melt the sugar and butter and then wait for it to start caramelizing(watch it all the burns quickly) Now place your plum slices in a single layer in this caramel( make a circular pattern if you wish or keep it rustic). Cool slightly while preparing your pastry. I used a good quality puff pastry, but you sre welcome to make your own... Simply roll out to about 5mm thick, cut a disc slightly larger than your pan and lay it on the caramelized plums, tuck in around the edge. Egg wash and bake until golden and bubbly. Place a plate over the pan and turn the pan upside down to release the Tarte Tatin.

Vanilla and Cardamom Ice-cream

In a large glass bowl, whisk the egg yolks and sugar until pale and thick, add the vanilla.
In a pot on medium heat, bring the cream and cardamom pods to boiling point but do not let it boil.
Bit by bit pour the hot cream onto the egg yolks mixture and stir to combine. Pour the  mixture back into the saucepan and cook over low heat, stirring constantly, until the cream coats the back of spoon.
Let cool completely, strain the cardamom pods and refrigerate until cold. Process the custard according to your ice cream maker manufacturer's instructions.


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