Bill Granger makes a delicious looking plum tarte tatin with tangy orange zest on Lorraine.
Bill puts his own twist on this French sweet treat dessert in honour of The Cannes Film Festival, currently taking place in France.
The ingredients for the dessert are: 50g butter, 50g caster sugar, plus extra 1 teaspoon, 1kg firm plums, halved and pitted, zest 1 orange, 1 tablespoon soft brown sugar, 500g ready rolled puff pastry, 1 egg, lightly beaten and creme fraiche, to serve.
To prepare the tart: Put the butter and sugar in a large oven proof frying pan over a low heat.
Stir until the sugar dissolves, increase the heat slightly until the caramel turns golden.
Add the plums to the pan cut side down, filling any gaps with extra pieces of plum. Finely zest the orange over the plums then sprinkle with brown sugar.
Cook for 5 minutes, without stirring or touching the plums. Remove from the heat and cool to room temperature.
Preheat oven to 200C. Roll out the pastry to slightly larger than the frying pan, lay on top of the pan and trim around the edge.
Tuck the pastry around the plums. Brush with egg and sprinkle with extra caster sugar.
Bake for 25-30 minutes, or until risen and golden.
Allow the tarte tatin to stand for 15 minutes, put a large serving plate on top of the pan and flip to invert the tatin onto the plate, making sure you catch any juices. Serve with a generous dollop of creme fraiche.