Dairy Free Plum Tatin
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
for the pastry
100 g (3 1/2 oz) 2/3 cup of rice flour
70 g (2 1/2 oz) 1/2 cup of maize flour
55 g (2 oz) 1/3 cup of ground rice
140 g (5 oz) 2/3 cup Dairy free margarine
55 g (2 oz) 1/4 cup of caster (superfine) sugar
1 free-range egg, beaten
70 g (2 1/2 oz) 1/2 cup of maize flour
55 g (2 oz) 1/3 cup of ground rice
140 g (5 oz) 2/3 cup Dairy free margarine
55 g (2 oz) 1/4 cup of caster (superfine) sugar
1 free-range egg, beaten
topping
130 g (4 1/2 oz) 1/2 Cup plus 1 tablespoon of Dairy free margarine
130 g (4 1/2 oz) generous 1/2 cup of caster (superfine) sugar mixed with 1 tablespoon of ground cinnamon
1 kg (2 lb 2oz) of victoria plums, wiped clean
130 g (4 1/2 oz) generous 1/2 cup of caster (superfine) sugar mixed with 1 tablespoon of ground cinnamon
1 kg (2 lb 2oz) of victoria plums, wiped clean
method
1. Tart Tatin mould or a 25 cm (10 inch) non-stick, round baking tin
2. Preheat the oven to 200°C (400°F) Gas mark 6
3. First make the pastry. sift the flours and the ground rice together into a large bowl and rub in the margarine until the mixture resembles fine breadcrumbs.
4. Stir in the sugar, add the egg and mix until you have a binding dough.
5. Wrap in clingfilm (plastic wrap) and chill until needed.
6. Melt the margarine for the topping in a large frying pan (skillet) with the sugar and cinnamon.
7. Halve the plums and remove the stones (pits). Place the plums in the frying pan (skillet) and increase the heat to high.
8. Cook the plums until the margarine and sugar starts to caramelize.
9. Quickly remove the pan from the heat and transfer the fruit and juices to the tatin dish.
10. Roll out the pastry on a floured surface into a thick circle large enough to fit over the plums.
11. Lay the pastry over the fruit and press down slightly.
12. Bake in the oven for 25 - 30 minutes, or until the pastry is golden and the fruit cooked and bubbling.
13. Serve warm with Dairy free vanilla ice-cream.
2. Preheat the oven to 200°C (400°F) Gas mark 6
3. First make the pastry. sift the flours and the ground rice together into a large bowl and rub in the margarine until the mixture resembles fine breadcrumbs.
4. Stir in the sugar, add the egg and mix until you have a binding dough.
5. Wrap in clingfilm (plastic wrap) and chill until needed.
6. Melt the margarine for the topping in a large frying pan (skillet) with the sugar and cinnamon.
7. Halve the plums and remove the stones (pits). Place the plums in the frying pan (skillet) and increase the heat to high.
8. Cook the plums until the margarine and sugar starts to caramelize.
9. Quickly remove the pan from the heat and transfer the fruit and juices to the tatin dish.
10. Roll out the pastry on a floured surface into a thick circle large enough to fit over the plums.
11. Lay the pastry over the fruit and press down slightly.
12. Bake in the oven for 25 - 30 minutes, or until the pastry is golden and the fruit cooked and bubbling.
13. Serve warm with Dairy free vanilla ice-cream.
serving amount
serves 6
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