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 | plums |
| 3–4 tbsp. | raw cane sugar |
| 1 small | cinnamon stick |
| some | organic lemon zest (thinly peeled) |
| 1 | puff pastry sheet (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 the oven to 200 °C top/bottom heat.
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.
Step 3 of 6:
Place the puff pastry on top and gently press down the edges. Brush with beaten egg.
Step 4 of 6:
Bake for 15–20 minutes on the middle shelf until the pastry is golden brown.
Step 5 of 6:
Crush the Biscoff biscuits finely.
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.
