Plum Tarte Tatin with Biscoff Cookie Crunch and Salted Vanilla Ice Cream
This plum Tarte Tatin delights with fruity sweetness, a fine caramel aroma, and a hint of cinnamon. Crispy Biscoff cookie crunch and salted vanilla ice cream make this dessert a special treat with exciting textures and flavors.
55 minutes
Total Time
30 Minuten
Cooking Time
15 Minuten
Preperation Time
Ingredients
| 3 | red plums |
| 3 | blue plums |
| 3–4 tbsp | raw cane sugar |
| 1 small | cinnamon stick |
| a little | organic lemon peel (thinly peeled) |
| 1 | puff pastry (approx. 24 cm) |
| 1 | egg (beaten, for brushing) |
| 6 | Biscoff cookies |
| vanilla ice cream | |
| Fleur de Sel |
Instructions
Step 1 of 6:
Halve and pit the plums. Preheat oven to 200 °C (400 °F) conventional heat.
Step 2 of 6:
In an ovenproof skillet, melt sugar over medium heat until lightly browned and caramelized. Briefly infuse a cinnamon stick in the caramel or grate finely over it. Add lemon zest. Place plum halves cut-side down tightly into the caramel.
Step 3 of 6:
Lay puff pastry over the plums and gently press down the edges. Brush with beaten egg.
Step 4 of 6:
Bake for 15–20 minutes on the middle rack until the pastry is golden brown.
Step 5 of 6:
Finely crush the Biscoff cookies.
Step 6 of 6:
Let the tart rest in the skillet for 8 minutes, then carefully invert onto a board or plate. Cut into pieces. Serve with vanilla ice cream, sprinkle with cookie crumbs, and finish with Fleur de Sel.
