Plum and Cinnamon Tarte Tatin
Deep red plums caramelized with cinnamon and coconut oil shortcrust.
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Ingredients
- 8 large Red plums, halved and pitted
- 1/2 cup Coconut oil, solid but soft
- 3/4 cup Coconut sugar
- 1 1/2 teaspoons Ground cinnamon
- 1 1/2 cups All-purpose flour
- 3 tablespoons Ice cold water
- 1/4 teaspoon Sea salt
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice(optional)
Instructions
- 1
In a large bowl, mix the flour and salt, then cut in 1/3 cup of coconut oil until the mixture resembles coarse crumbs.
- 2
Gradually add ice water to the flour mixture, stirring until a dough forms; wrap in plastic and chill for 20 minutes.
- 3
Preheat your oven to 400°F (200°C) and grease a 9-inch oven-proof skillet with the remaining coconut oil.
- 4
Spread the coconut sugar and cinnamon evenly across the bottom of the skillet, then drizzle with vanilla extract.
- 5
Arrange the plum halves cut-side down in the skillet, packing them tightly together as they will shrink during cooking.
- 6
Roll out the chilled dough on a floured surface to a 10-inch circle and place it over the plums, tucking the edges down the sides.
- 7
Bake for 25 to 30 minutes until the crust is golden brown and the plum juices are bubbling around the edges.
- 8
Let the tart cool for 5 minutes, then carefully invert it onto a large serving plate while still warm.
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