Spiced Wine + Plum Tart Tatin

Ingredients

For the Plum Topping

• ½ cup light brown sugar
• 6 tbsp butter
• 6 purple plums (smaller ones), quartered with the pointed ends trimmed flat
• ⅓ cup red wine
• Flaky pastry — made from scratch or store-bought

For the Spiced Wine Glaze

• 1 cup red wine
• ⅓ cup light brown sugar
• 1 vanilla bean, sliced lengthwise
• 1 tsp cinnamon
• ¼ tsp cloves

Directions

Plum Topping

Preheat the oven to 180°C.

Heat an oven-safe skillet over medium-high. Sprinkle the sugar evenly over the base — it will begin to liquefy and caramelise. Stir with a silicone spatula if needed to ensure even colour. Once it reaches a medium amber, add the butter and stir until the mixture is smooth and slightly foamy. Pour in the wine and cook for about 30 seconds, stirring to combine. Remove from heat.

Arrange the plums skin-side down in 2–3 even layers across the pan.

Place a circle of pastry over the plums, tucking the edges down between the fruit and the sides of the pan. Bake for 25–30 minutes until the pastry is golden brown. Make the glaze while the tart bakes.

Spiced Wine Glaze

Combine the wine, sugar, vanilla bean, cinnamon, and cloves in a saucepan. Bring to a boil over medium-high heat, then reduce to medium and simmer for 5–7 minutes until reduced by half. Cool slightly, then pour evenly over the tart straight from the oven.

To Serve

Allow the tart to cool briefly, then very carefully invert onto a serving dish — watch out for hot caramel. Serve warm with plain full-cream yoghurt.