Upside-Down Plum or Cherry Tarte with Nutella Drizzle

Method

Preheat oven to 200°C/180°C fan-forced. Thaw 1 sheet of puff pastry whilst you line a large baking tray with baking paper.
Cut the thawed puff pastry into 6 equal rectangles and set aside.
Arrange 6 thin slices of plum on to your baking paper, cover with the puff pastry rectangle, crimp edges with a fork to seal, then, repeat 3 times. Next place 12 cherries pitted and sliced on to your baking paper cover with the puff pastry rectangle, crimp edges with a fork to seal. Repeat 3 times. You will then have 6 tartes ready to bake.
Brush the tops with egg wash and bake for 15 to 20 minutes until golden and puffed. Step 5 Let the tartes cool for approximately 5 minutes on the pan before gently flipping over.
Drizzle each tarte with 15g of Nutella® and dust with icing sugar to serve.

Ingredients