Plum Tarte Tatin with Biscoff Cookie Crunch and Salted Vanilla Ice Cream

Instructions

1. Step 1 of 6:

   Halve and pit the plums. Preheat the oven to 200 °C top/bottom heat.

2. Step 2 of 6:

   Let the sugar caramelise to a light brown in an ovenproof Frying Pan over medium heat. Briefly infuse the cinnamon stick in the caramel or finely grate it over the top. Add the lemon zest. Place the plum halves tightly into the caramel, cut side down.

3. Step 3 of 6:

   Place the puff pastry on top and gently press down the edges. Brush with beaten egg.

4. Step 4 of 6:

   Bake for 15–20 minutes on the middle shelf until the pastry is golden brown.

5. Step 5 of 6:

   Crush the Biscoff biscuits finely.

6. Step 6 of 6:

   Let the tart rest in the Frying Pan for 8 minutes, then carefully turn it out onto a board or plate. Cut into pieces. Serve with vanilla ice cream, sprinkle with biscuit crumbs, and finish with Fleur de Sel.