Knafeh Tatin with Plums
Makes a 28cm tart
130g butter, plus extra for greasing
1tbsp lemon juice
1 pinch sea salt
200g kataifi pastry (angel hair)
Icing sugar, for dusting
1. Preheat the oven to 220°C. Halve and stone the plums.
2. Caramelise the sugar in a wide saucepan, add 55g of butter and stir until melted. Add the cream and 50ml of water and slowly bring to the boil, stirring to dissolve the sugar. Boil down for several minutes to make a creamy sauce, then stir in the lemon juice and salt. Add the plums and toss in the sauce.
2. Melt 75g butter in a small saucepan. On a work surface or in a bowl, pull apart the kataifi pastry strings a bit with your hands, pour the butter over the top and briefly stir.
3. Butter the tart pan. Spoon in the plums with the sauce and cover with the kataifi pastry strings. Bake in the oven until golden brown, about 10 minutes. Take out and unmould onto a large plate. Dust with icing sugar and serve warm.
This delicious recipe and more can be found In Tel Aviv by Neni, published by Murdoch Books (RRP $49.99).