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Plum and Cranberry Tarte Tatin with Brown Sugar-Whipped Cream
Ingredients
  • 15g butter, softened, for greasing
  • 85g light soft brown sugar, plus 50g
  • 400g firm plums, halved and stoned
  • 100g frozen cranberries
  • flour, for dusting
  • 500g block puff pastry
  • 300ml whipping cream
  • ½ to 1 orange, zested, to serve
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