Double peanut butter cookies
Large, thick and soft, with tender centres and flaky salt. They taste best slightly warm: perfect for an autumn evening.
Plum tarte Tatin
This simple, cinnamon-scented dessert is comforting and warming on autumn days.
Yield: 1 tart. Assumed pan diameter: 24 cm.
Preparation · estimate20-25 min
Oven30-35 min
Preparation + oven · estimate50-60 min
Method
Halve and stone the plums, then mix with the cinnamon and lemon juice. Melt the sugar in a frying pan without stirring until it turns amber. Gradually add the cold butter and a pinch of salt.
Arrange the plums tightly over the caramel and sprinkle with chopped chocolate. Cover with the cold puff pastry, pressing the edges down carefully. Cut a hole in the centre and prick the pastry with a fork.
Bake for 30–35 minutes at 200°C, conventional top-and-bottom heat. Wait 15 minutes after baking, cover the pan with a plate and confidently invert the tart. Serve slightly warm.
Good to know
For easier caramel, add a teaspoon of water to the sugar. If the caramel separates when adding the butter, add a teaspoon of hot water and mix again; it should become smooth.
Equipment
- frying pan / skillet · 24 cm
- plate
- fork
Similar recipes
All recipes 
Cinnamon swirl pumpkin bread
Soft, warmly spiced and full of pumpkin flavour. Inside is a cinnamon swirl; on top, a crunchy sugar crust and delicate frosting.
Apple pie with salted caramel
Delicate, exceptionally buttery shortcrust pastry, an aromatic cooked apple filling and a golden crumble topping. Homemade salted caramel balances the sweetness of the pastry and t