Plum Tarte Tatin

Sastojci

Plum Tarte Tatin

Makes 1 ten-inch tart

3 T unsalted butter

3/4 c sugar

8 italian plums (2 1/3 lbs) or 8 regular plums (2 1/2 lbs), pitted and halved

All purpose flour, for work surface

1/2 recipe Pate Sucree (recipe follows)

*Add almond extract, caramelize sugar in skillet before adding plums; cook for 25 mins.

Melt the butter in a 1o-inch ovenproof skillet over med-low heat. Remove from heat,

and sprinkle sugar evenly over bottom of skillet. Starting at out-side edge, arrange the

plum halves in overlapping concentric circle, with cut sides somewhat perpendicular to

the bottom of the skillet.

Return skillet to med-low heat; cook until juices are bubbling and sugar is beginning to

caramelize, 15 to 20 mins. Holding fruit in place with a wide spatula, tilt skillet and drain

syrup into a bowl; set syrup aside. If necessary, slide dislodged plums back into the

place. Let cool slightly, about 10 mins.

Preheat oven to 400. On a lightly floured work surface, roll out sheet of pate sucree to a

10-inch square. Using an inverted 10-inch cake pan as a guide, cut out a circle. Place

dough over plums, and prick dough all over with a fork. Bake in oven until crust is

golden brown and juices are bubbling, 30 to 35 mins. If top begins to brown too much

before fruit is cooked through, cover it with a piece of aluminum foil.

Remove skillet from oven. Let cool 1 hour. When ready, place a serving plate, top side

down, on tart, and quickly invert tart onto plate. If desired, reduce reserved syrup in a

small saucepan over medium heat until thickened, about 5 mins. Serve tart with warm

sauce.

Pate Sucree

Makes enough for two 10-inch tarts

2 1/2 c all purpose flour

1/4 c sugar

1 t salt

1 c (2 sticks chilled unsalted butter, cut into small pieces

2 lrg egg yolks

1/4 c ice water

In food processor, pulse flour, sugar, and salt until combined. Add butter and process

until mixture resembles coarse meal, 8-10 seconds.In small bowl, beat together egg yolks and ice water. With machine running, pour egg-

yolk mixture in a steady stream through the feed tube; process until dough just holds

together when pinched, 10-15 seconds.

Divide dough in half. Flatten each half into a disk; wrap in plastic. Refrigerate dough at

least 1 hour or overnight o freeze up to 1 month.