Add the flour and salt into a medium sized bowl and stir around with your fingers to mix.

Add your cold cubed butter to the bowl and toss to cover in flour.

Gently squish each cube with your fingers to flatten slightly. Don't over work too much, we want to keep the butter in fairly big chunks.

Slowly start adding your cold water, about a TBSP at a time. Gently toss the dough with your fingers. Don't over mix.

Once all of the dough starts to stick together and there aren't any large dry patches, pull it out onto your floured work top and shape into a square.

Roll out the dough into a long rectangle. Brush off the excess flour and do your first letter-fold.

Rotate your dough, so the open ends are at the top and bottom and repeat the letter fold.

Rotate again, and do your first book fold.

Wrap the dough in plastic wrap and let rest in the fridge, while you prep the rest of your ingredients.

Preheat the oven for 205°C (400°F).

Cut the plums in half and discard the core. Generously butter your tart pan.

In a small sauce pan, add the cream and sprigs of thyme. Bring to a simmer.

In a large skillet, add the sugar and bring to medium high heat to caramelize.

Let the sugar continue to melt and starts to color until it reaches a medium amber color.

Strain the cream into a bowl and discard the thyme.

Once the caramel is ready, whisk in the cream, followed by the cubed salted butter until completely combined.

Transfer your plum halves to the caramel, cut side down, and cook for about 10 minutes.

Roll out your puff pastry to a circle slightly larger than your tart pan.

Transfer the dough to the top of the plums and tuck in the edges.

Cut vents in the pastry dough for steam to escape.

Bake for 45 minutes or until the dough is golden brown and flaky.

Allow to cool, then flip out onto a serving dish and garnish with fresh thyme.