This delicious and stunning dessert can be plant based with vegan butter and puff pastry.
100g caster sugar
3 tbsp water
3 tbsp butter
2 tsp orange blossom water
3 sprigs of thyme
8 plums, destoned and halved
1 sheet puff pastry, thawed
1. Preheat the oven to 190C fan. Cut out a sheet of puff pastry to a circle shape, 20cm wide.
2. Place the sugar and water in a 20cm frying pan over a medium heat. Without stirring, swirl the pan occasionally to evenly spread the sugar, watching as it dissolves and turns an amber colour. Keep swirling to brown evenly then take off the heat and add the orange blossom water and butter. Gently stir through until smooth.
3. Break up the thyme sprigs and scatter over the caramel. Arrange the plum halves, skin side down into a circle. Place the puff pastry sheet over the top and tuck in the edges, being careful as the caramel will be very hot.
4. Place in the oven for 25-30 mins until the pastry is risen and golden. Leave to stand for 5 minutes before placing a large plate over the top of the pan and flipping it over to invert the tart onto the plate. Leave to set for 5 minutes before slicing and serving with ice cream. Garnish with extra thyme leaves.