Plum Tarte Tatin
4 large plums, halved and pitted
1/4 cup granulated sugar
2 tablespoons butter, cut into small pieces
1 sheet store-bought puff pastry, thawed if frozen
Vanilla ice cream or whipped cream, for serving
Preheat the oven to 425°F. Place a 10-inch non-stick ovenproof frying pan on a medium heat. Halve and pit the plums, add to the pan with 2 Tbs. of water, and cook for 1 minute. From a height, sprinkle over half the cinnamon, then evenly pour over the maple syrup. Place the pastry over the plums, using a wooden spoon to push it into the edges of the pan, and trimming off any excess to patch up little gaps, if needed. Bake at the bottom of the oven for 16 minutes, or until golden and puffed up. Making sure you use oven gloves to protect your hands, confidently and very carefully turn the tarte out onto a plate bigger than the pan. Dish up with nice round scoops of ice cream, sprinkle over the remaining cinnamon from a height, and drizzle lightly with extra-virgin olive oil before serving.