Plum Tart

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I was scrolling through my old issues of Everyday Food on my iPad last night and came across a recipe for a plum tart baked up in a cast iron pan.  I had about 6-7 large plums sitting on the kitchen counter waiting to be eaten and this recipe looked so easy…..I decided to get off my butt and into the kitchen to test it out.  It was delicious and I encourage you to give this one a try.  It is a one pot, (or in this case pan), dessert that my family devoured. So yummy with a scoop of vanilla ice cream!

Alas, this tart was eaten up so quickly that I did not capture a photograph of my finished product.  The boys and hubby descended on the kitchen and I was lucky to have a small bite for myself. 🙂  However, I will be making this again over the weekend, perhaps with a different stone fruit, and I will get the pictures in a post.

Here is a photo of the tarte, still in the cast iron pan.  To be honest it just doesn’t last long enough for me to turn it out.  It tastes absolutely divine and is gone in no time.

rustic plum tarte

I hope everyone has a wonderful holiday weekend.  Enjoy the last days of summer!

Plum Tarte Tatin
Serves 8
scrumptious and easy dessert
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Prep Time
15 min
Cook Time
42 min
Total Time
1 hr 20 min
Prep Time
15 min
Cook Time
42 min
Total Time
1 hr 20 min
Ingredients
  1. All-purpose flour, for work surface
  2. 1 sheet frozen puff pastry, thawed
  3. 6 tablespoons unsalted butter
  4. 1/2 cup packed light-brown sugar
  5. 1/4 teaspoon fine salt
  6. 2 pounds ripe black plums (7-9 depending on size), halved and pitted
Instructions
  1. 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. (Please not that I did not freeze my pastry for the required 20 minutes, more like 10 minutes and my tart came out beautifully)
  2. 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 layer.
  3. 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.
  4. 4. Let cool on a wire rack, 10 minutes, then invert onto a platter. Serve warm.
Notes
  1. I always have a box of ready-made puff pastry in the freezer. It is perfect for topping chicken pot pies, deserts of all kinds and just plain handy to have on hand.
Adapted from Everyday Food Magazine
Adapted from Everyday Food Magazine
Two Traveling Sisters http://twotravelingsisters.com/blog/