Malvega gets that summery feeling – as a team, in the garden, and on the plate
It’s late summer in the Malvega garden, and the wonderful Mirabelle plums have ripened beautifully. They truly are a feast for the eyes. Do they remind anyone else of Grandma’s best cakes? Mmmmh! Thinking of the taste, and breathing in the lovely smell, a group of colleagues decides to do something a little different during their lunch break. Just like we creatively package products, the group wants to pack freshly-picked fruit into a truly scrumptious tarte tatin. Our colleague and passionate amateur chef Werner quickly suggests a recipe from his repertoire. As a team, we conjure up a magnificent cake in an instant. Fantastic – a great time was had by all!
Are your taste buds tingling to try this delicious treat? Here’s the recipe (makes 1 tarte):
100 g sugar approx.
700 g Mirabelle plums (or a panful)
100 g sugar
200 g butter
300 g flour
1 pinch of salt
200 ml crème fraîche
1 vanilla pod, scratched out
Pre-heat the oven to 200ºC (gas mark 6)
Put 100 g of sugar into a small pan (Ø approx. 22 cm). Place the half-cut plums, with the cut side facing downwards, on top of the sugar. Now caramelise the sugar. Be careful not to let it brown too much, or else it will have a bitter taste. Put the pan to one side, and leave the contents to rest.
In the meantime, make a dough from the sugar, butter, flour, egg and the pinch of salt. Leave it to rest for 1 hour. Then roll the dough out flat, so that it is slightly larger than the diameter of the pan. Lie it on top of the caramelised plums, so that it covers them.
Bake at 200ºC until golden brown. Leave to cool for a while, then tip out onto a plate.
Refine the crème fraîche with the scratched out vanilla.
Best served warm, to allow the flavours to unfold. Add a cup of coffee and a dollop of vanilla crème fraîche. Bon appétit!Back