Blomme tarte tatin

1 roll puff pastry
7-8 plums
4 star anise
100 g sugar
15 g butter
Crème fraîche 38%

Carefully melt the sugar in a pan. When the sugar is melted, add butter and star anise. Let it finish bubbling, take off the heat and set in the halved plums. Lay over a thin layer of puff pastry and fold down the edges.

Bake at high heat in the forno until the puff pastry is browned and risen. Approx. 12-15 minutes. Turn it out at once onto a plate or dish.

Serve hot, warm or cold with crème fraîche 38% or vanilla ice cream.