Plum Tarte Tatin

Name: Plum Tarte Tatin
Prep time: 15 min
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: All-purpose flour, for work surface; 1 sheet frozen puff pastry, thawed; 6 tablespoons unsalted butter; 1/2 cup packed light-brown sugar; 1/4 teaspoon fine salt; 2 pounds ripe black plums (about 9), halved and pitted

Recipe photo courtesy of Romulo Yanes

Playful, surprising, and utterly irresistible -- upside-down sweets never fail to wow family and friends.

Source: Everyday Food, October 2012

1 hour 20 mins 15 mins 8

Total Time Prep Servings

Ingredients

All-purpose flour, for work surface
1 sheet frozen puff pastry, thawed
6 tablespoons unsalted butter
1/2 cup packed light-brown sugar
1/4 teaspoon fine salt
2 pounds ripe black plums (about 9), halved and pitted

Directions

1. Preheat oven to 400 degrees. On a lightly floured surface, roll out puff pastry into an 18-inch square. Trim into a 13-inch circle and cut a small X in center to vent. Transfer to a parchment-lined baking sheet and freeze 20 minutes.
2. In a 12-inch cast-iron skillet, melt butter over medium-high. Remove from heat. Sprinkle with sugar and salt; place plums, cut side down, in a single, snug layer.
3. Return to heat, bring to a rapid simmer, and cook, undisturbed, 7 minutes. Remove from heat and top with pastry. Bake until crust is deep golden brown and juices are thickened, about 35 minutes. Let cool on a wire rack, 10 minutes, then invert onto a platter. Serve warm.