Primary Ingredients
3 pounds of Plums
1 stick unsalted butter
1 cup sugar, plus 2 Tablespoons
1 sheet frozen puff pastry
1egg, beaten
1 cup crème Fraiche
Primary Technique
- Cut plums in half and remove the pit, leaving 2 halves. Toss the fruit with ¼ cup sugar and let soak for a half an hour.
- Heat a medium size heavy bottom, 10 inch sauté pan over medium heat. Add butter, and when it’s foaming, add ¾ cup of sugar. Cook for about 5-6 minutes, swirling the pan often, until you have a deep brown caramel. Remove pan from burner and let cool for 15 minutes.
- Drain the plums from their excess macerating liquid. Arrange the plums cut side down in sauté pan, overlapping a bit and packing them in well so no extra space is visible. Plums will shrink when cooked.
- Return the sauté pan to stovetop over medium to low heat. Cook in caramel without stirring for 20 minutes. Remove from heat and allow to cool for at least an hour. Place in refrigerator.
- Preheat oven to 375 degrees. Remove puff pastry from freezer and allow to thaw slightly to make it easier to work with.
- Cut an 11 inch circle from the puff pastry. Pierce with a fork in a few places and place on top of plums. Brush pastry with the egg and sprinkle remaining 2 tablespoons of sugar over the top.
- Bake tart for 45 minutes, or until top is a deep golden brown. Let cool for at least a half an hour before serving
- Using a plate that is larger than the sauté pan, turn tart upside down onto the plate.
- Serve topped with crème fraiche
