Kate says: “I planted three plum trees when we first moved onto our smallholding. Nothing beats a just-picked plum eaten straight from the tree, but if you’re going to cook them, this is a very fine way to do it. And using ready-made pastry means it is quick and easy too.”

Serves 6

Ingredients

100g (3½oz) caster sugar
25g (1oz) butter, cubed
1 teaspoon ground cinnamon
6 ripe plums, halved and pitted
1 sheet of ready-rolled puff pastry
ice cream or double cream, to serve

Method

Preheat the oven to 220°C (425°F), Gas Mark 7.

Heat an ovenproof frying pan, about 23–28cm (9–11 inches) in size, over a medium heat and sprinkle the sugar into the pan in an even layer. Swirl the pan over the heat for about 5 minutes, or until the sugar has melted and caramelized to a dark golden colour.

Remove the pan from the heat, dot the butter into the pan, sprinkle in the cinnamon and swirl again to mix it together to form a sauce, or use a wooden spoon or spatula to stir.

Place the plums, cut sides down, into the pan, arranging them in a nice pattern and packing them in as tightly as possible.

Cut the pastry into a disc about 2cm (¾ inch) wider than the top of the pan. Place the pastry over the top of the plums, tucking the edges down the sides of the pan to completely cover the plums. Prick the top of the pastry a few times with a fork.

Place into the oven and bake for 15 minutes, or until the pastry is golden and puffed up, then remove from the oven (be very careful as the pan handle will be really hot). Using a butter knife or palette knife, loosen the pastry from the edges of the pan. Carefully, place a large plate upended over the top of the pan, give the pan a little shake to make sure the tart is loosened and then flip the pan over, with the plate held tightly on the top of the pan, so that the tart drops out onto the plate with the plums facing upwards.

Serve with balls of vanilla ice cream, or whipped double cream, and enjoy while warm.

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