Tarte tartin with tea-infused plums

Place the tea, water, sugar and ginger in a pot and bring to the boil.

Keep boiling the mixture until it has reduced about two thirds. Add the wine.

Cut the plums in half and remove the stones.

Place the plums, cut side down in the pot and reduce the heat so that the plums just lightly poach.

In the meantime, line a springform pan with baking paper.

Once the plums are soft, carefully scoop them out and place them round side in the bottom of the springform pan.

Increase the heat and cook the syrup until it is thick and sticky. Pour it over the plums and allow it to cool.

Preheat oven to 200 C.

Once the plums are cold, roll out the pastry and cut a circle to fit the inside of the pan and lay it on the plums, tucking it in around the sides.

Brush with egg wash and bake until golden brown.

Turn out on a plate and serve with Flower Tea Cream.

For the Flower Tea Cream:

Pour the cream into a mixing bowl and add the sugar.

Whip until it forms soft peaks.

Gently fold in the flower tea and serve with the tarte tatin.