A morning in my kitchen in France

Bonjour!
I may have published a cookbook, I still fail sometimes in the kitchen! In this video I am making a delicious tarte tatin with plums from my friends' garden. Come bake with me and watch me fail while learning about the history of the famous tarte tatin!
Here's the recipe for this plum tarte tatin:

For the dough (pâte brisée):
300g flour (T55 in France, all purpose will do)
150g butter
75ml water
pinch of salt
for the plums:
750g plums
4 tablespoons brown sugar
1 tablespoon cinnamon
the crushed seeds of about 4 cardamom pods
a few sprigs of thyme
about 30g butter for greasing the baking dish

Start by making the dough by mixing the flour with the salt, then add the cold butter in cubes. Mix with your hands until you obtain a structure that looks like sand. Gradually add the water and knead the dough until it isn't sticky anymore, doesn't stick to the bowl and your hands are clean. Shape into a ball, wrap in plastic and cool in the fridge for at least 30 minutes.

Preheat your oven to 180 Celsius.

Grease a round baking dish with butter.
Wash the plums, remove the pits and cut in half. Place the plums in the dish, the cut sides facing up.
Mix the sugar with the cinnamon and cardamom seeds and sprinkle over the plums. Remove the leaves from the sprigs of thyme and sprinkle over the plums. Pre-bake the plums for about 10 minutes.

Take the dish out of the oven. Roll the dough out on a lightly floured surface until it is big enough to cover your plums/dish. Lay it over your plums and tuck the dough in on the sides so the plums are snug. They shrink a lot during baking.
Put the dish back in the oven for another 40 minutes until the dough has browned and is cooked.
Remove the dish from the oven and leave to cool until the tarte tatin is lukewarm.
Now remove the tarte tatin from the dish, better than I did in the video :)
Next time I will be using my best non stick baking mold for this recipe!
Sprinkle a few extra thyme leaves on top. Serve with vanilla ice cream if you want to make it really fancy. Enjoy!

love,
Marloes

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