zigis

Ingredients:

• 8-12 plums
• 250gm sugar
• 4 star anis
• 6 cloves
• 1 cinnamon
• 250ml water
• 20gm butter
• 2 puff pastry
• 25gm icing sugar for dusting

Method:

Step 1: Pre heat oven to 190'C

Step 2: Make the sugar syrup by boiling water, spices and 220gm sugar in a saucepan

Step 3: Wash and cut plums in half and remove the stones.

Step 4: Place halved plums in the boiling sugar syrup for 2 minutes, then take out and set aside.

Step 5: Line the bottom of a round cake tin or an ovenproof frypan with baking paper

Step 6: Place two sheets of puff pastry on top of each other and with rolling pin, roll out lightly.

Step 7: Place halved plums in the bottom of a saucepan. Cut the butter into cubes and spread around the saucepan. Sprinkle 2 tablespoons of sugar syrup on top of plums.

Step 8: Cover the plums and sugar syrup with puff pastry, tucking-in the pastry well around the plums to prevent the syrup escaping.

Step 9: Sprinkle 30gm sugar on top of puff pastry and bake for 15 to 20 minutes in a hot oven 190'C. Remove from oven and let the tart tatin cool to room temperature for approximately 10 minutes.

Step 10: Gently transfer tart tatin onto a chopping board, portion and serve with Chantilly cream and top with crushed pistachio nuts and dust with icing sugar.

Pistachio nuts

Pre heat oven 190'C. place pistachio nuts on a roasting tray and roast for 5 minutes. Remove from oven and let cool for approximately 5 minutes, then crush with the width of the knife blade or chop roughly.

Chantilly Cream

600ml fresh cream

100gm icing sugar

Few drops of vanilla essence

Method:

Step 1: Place all ingredients in a mixing bowl

Step 2: Whip cream to semi hard peaks and keep refrigerated until required