Are you familiar with Tart Tatin?... Usually with Apples but this is with PLUMS!!!....

 

PLUM TART TATIN.-  I hope you've had the chance to try a Tart Tatin, with it's lovely Apple flavor, since I didn't have apples but been dreaming of Plums... Found some so decided to try something new....

A very easy recipe, few ingredients easily found, great results.... Apple, Plum, Peach, ????? There's always a good reason for a fruit desert, right?

Here's the ingredients you'll need:

6 oz / 85 g butter, softened

6 Plums, cut in half, remove pits

1 3/4 cup sugar, divided

2 eggs, room temperature

1/3 cup Sour Cream

1/2 tsp grated lemon zest

1/2 tsp vanilla

1 cup flour A/P + 2 Tbls flour

1/2 tsp Baking Powder

1/4 tsp Kosher Salt

1-  Preheat oven at 350 F. Use 1 Tbl butter to grease the pan. Using a 9" glass pan.

2-  Cut plums in half and remove the pits. I then sliced the plums in about 1/2" slices and put them to the side. Then arrange the plums in the pan any way you like, you can also leave then in halves cut side down, your choice. Remember that this is an upside-down cake so take this into consideration when placing the fruit, you can make a pattern or just use the fruit halves as is.... 

3-  Put 1 cup sugar and 1/3 cup water in a small pan, cook over med-high heat until it turns an amber color, about 5 minutes, do not walk away. Allow the sugar to completely dissolve and bubble, don't stir just swish the pan. Once you reach the color, pour over the plums and leave until you've finished the cake part.

4-  Cream together the remaining butter and sugar using a paddle, until light and fluffy (without grains of sugar) on med-high speed. Reduce speed and add the eggs one at a time so they are completely incorporated. Add Sour Cream, Zest and Vanilla, mix well but don't overmix, mix on low until it combines.

5-  In a small bowl put the flour, salt and baking powder, then mix it well and add to the batter in the mixer at low speed. Don't overmix, only until combined.

6- The batter will be thick and sticky so use a scoop or large spoon to place dollops all over so you don't disturb the arranged fruit. Spread to even it out carefully. Bake for 30-40 minutes until the top is golden. 

7- You might want to put the pie pan onto a sheet pan to catch drips or bubbling up fruit.

8- Cool on a rack for 15 minutes, run a knife all around the edge, put a large plate over the Tatin and invert carefully. If any fruit sticks, don't worry just re-arrange it.

9-  Serve hot, at room temperature or cold or anyway you like. We love it hot with ice cream!!! Or sometimes with whipped cream YUM!!!

Enjoy!!