This is easier than the classic tarte tatin but just as tasty for a quick dessert.
75g soft dark brown sugar
6-7 plums, or you could use nectarines
250g ready to roll puff pastry
Preheat oven to 170C/gas 5.
Line a 20 – 22cm cake tin with parchment paper, so that it comes up the sides & grease it with the butter.
Sprinkle the sugar over the butter & press down lightly.
Halve & stone the fruit, then arrange them on top of the sugar (cut side facing down) packing them in tightly.
Roll out the pastry & cut a 24 – 26cm circle. Lay the pastry on top of the fruit & tuck it in around the fruit. Make 3 small holes in the pastry to let the steam out while the tarte is cooking.
Bake for 40 minutes or until golden.
Place a plate on top of the tin, then turn over, expect some juice to escape. Remove the tin & parchment paper & serve while still warm. Mmmmmmmm