Round cakes, square cakes, pound cakes or cupcakes.
Go to pinterest and the very subject of cake fills one with an inability to decide which is better or which suits the current mood you find yourself in, the variety and flavors one can incorporate can seem endless.
I’m like most people I know, I love cake and there is nothing like a slice, plain or iced to fork away stresses and problems of life.
But sometimes cake is too much.
Sorry to my best friend and all the other cake lovers, I hope I don’t offend here, but sometimes a slice of cake is just too much to eat after a hearty belly filling dinner.
I love cake very much, but there are times when indeed you want to serve your guests (or yourself) something small and sweet and palate refining.
This dessert is simple and so very quick to make that in the time you serve your guests (or yourself) and enjoy the main, this can cook and be ready by the time they are ready for the dessert course.
So to those people on my Facebook page who voted for both savory and sweet here is my sweet.
Plum Tarte Tatins
2 sheets puff pastry, approximately 370g/0.8 pounds
6 plums, halved and pitted
1/3 cup brown sugar
Preheat the oven to 200ºC/400F.
Slice the pastry sheets into 12 squares, set aside.
Place 5 grams or a half teaspoon amount of butter into the bottom of each muffin cup in a muffin tin. Add half a tablespoon of brown sugar to each.
Heat the stove element on low to medium (if working with gas, have this at the lowest possible temperature possible).
Stir to ensure even caramelization, (I had to move the tray to ensure all 12 heated through.
Remove as soon as each has melted and has just begun bubbling.
Quickly place each plum half flat side down into the caramel.
Then take each pastry square and tuck into the sides of the fruit.
Place in the oven until lightly brown, approximately 15 minutes.
Remove and turn onto a large plate immediately (best over the sink and wearing an apron in case the juices slide out).
Serve warm with either whipped cream or ice cream on the side.