Martha Collison's five spice plum tarte tatin

Cut the plums in half and remove the stones using a teaspoon. Place them into a large bowl, toss with 1 tbsp caster sugar and the five spice and set aside.

Tip the remaining sugar into a 23cm tarte tatin tin (or large frying pan with an ovenproof handle) and heat over a medium heat for 5-8 minutes, or until the sugar has melted and begun to caramelise. Stir occasionally to ensure even caramelisation. Once the sugar is an amber colour, remove from the heat and quickly whisk in the butter.

Arrange the plums, cut-side down into the caramel, packing them in tightly, then set aside to cool for 15 minutes.

Preheat the oven to 220ºC, gas mark 7. Unroll the puff pastry sheet and roll out to increase the width a little, then cut a circle of around 25cm in diameter (use a dinner plate to help get a perfect circle). Slide the pastry circle onto the plums and tuck it in around the edges. The fruit should be completely concealed by pastry. Use a fork to prick the pastry a few times to allow steam to escape. Bake for 15 minutes, or until golden brown and the pastry is cooked through.

Remove from the oven and leave to stand for 5 minutes so the liquid thickens and settles. If you’ve used a frying pan, wrap the handle with a tea towel to remind you it is hot. If the plums have released a lot of juice, drain off the excess into a small jug to serve with the tart.

After 5 minutes, place a serving plate (preferably one with lipped edges) over the pan and, using a tea towel to protect your hands, carefully invert it so the tart drops onto the plate. Serve the tarte hot or cold, with extra thick cream or vanilla ice cream, drizzled with any reserved plum juice.