Plum Tarte Tatin

Preheat the oven to 190 C. Sprinkle a clean surface and a rolling pin with flour and lightly roll out the puff pastry and cut out a circle 2 cm larger than the diameter of the mold. Put a heat-resistant mold on medium heat and add sugar, butter, seeds and vanilla pod. When the caramel becomes lush, carefully pour in the frozen plums and stir, enveloping the plums with caramel. Plums will soften and give juice, which will give the caramel a stunningly deep taste and an incredible rich color, boil for about 5 minutes. If cooked in another bowl, then carefully lay out the halves of the plums on the bottom of the mold, pour the caramel on top, then put the dough. Quickly and carefully tuck the edges of the dough down. To do this, it is best to use a wooden spoon, so as not to accidentally touch the hot caramel

Bake the cake for about 25-30 minutes. The dough should acquire a golden hue. Remove the taten from the oven. Leave for a couple of minutes. Take a large flat plate (the diameter of the plate should be larger than the diameter of the mold), attach it to the mold and carefully, so as not to burn yourself, turn the pie over. Cut the finished cake and serve it warm together with vanilla ice cream. Enjoy your meal!