375g puff pastry
½ cup fine raw cane sugar
100g butter, cut into cubes
⅓ cup shiraz
1 vanilla bean, sliced lengthwise
1 tsp cinnamon
¼ tsp cloves
8 purple plums, halved and pitted
TO SERVE: crème fraîche
1Preheat oven to 200°C.
2 Roll pastry out to 1cm thickness and cut into a 28cm round circle and refrigerate.
3Heat a 28cm non-stick frying pan over high heat. Sprinkle sugar over the base and cook until sugar has melted and turned golden. Add butter, wine, vanilla, cinnamon and cloves. Cook stirring for 1-2 minutes or until well combined.
4Place plums skin side down in circles to fill base of pan. Top with chilled pastry tucking edges in around side of pan.
5Bake for 30-35 minutes or until pastry is golden brown. Allow to cool for 5 minutes before turning out onto a serving dish. Serve warm with crème fraîche.
Desserts and dessert wine are fraught with danger, getting the sweetness of the dish balanced with the wine a knife-edge exercise. However, this somewhat quirky Vin de Liqueur has the sweetness to match the plum laden tart with a good amount of (sugar-coated) tannins to cut through the buttery richness of the dessert. It’s a sweet fortified red made from malbec in the manner of a port, its lush flavours echo those of the spicy plums. For a local hero, seek out a Stanton & Killeen Vintage Fortified.