Plum Tarte Tatin

Method

1. Preheat oven to 190ºC. Place the pastry sheets on top of one another and press gently to join, creating one 5mm-thick piece of pastry. Using a plate as a guide, cut a 23cm round from the pastry and set aside.
2. Place the sugar and water in a 20cm-round non-stick ovenproof pan over low heat and stir until the sugar is dissolved. Increase the heat to medium and bring to the boil. Cook, without stirring, for 5 minutes or until light golden.
3. Carefully add the butter and stir until the mixture is melted and well combined. Remove the pan from the heat and carefully arrange the plums, cut-side up in the mixture. Top the plum with the pastry round and fold the edges under to tuck in the plums
4. Using a sharp knife, make 3 small cuts in the centre of the pastry. Place the pan on a baking tray and bake for 35 minutes or until the pastry is puffed and golden. Allow to cool for a couple of minutes
5. To remove, loosen the edges with a knife and carefully turn out the tart to serve. Best enjoyed warm with a dollop of cream