July 16, 2017
Desserts, Fancy/Entertaining, Dairy,
Fruit, Plum/Prunes, African, Brunch, Entertaining, Ladies Luncheon, Mother's Day, Summer, Grilling (Outdoor), Oven Bake, Stove Top, Vegetarian, Sugar, Butter/Margarine more
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"Recipe source: Saveur (June/July 2017)"
Preheat a kettle grill or oven to 350 degrees F.
In a cast iron skillet over medium high heat add the sugar and butter; cook, stirring until melted and combined. Add the plums, cut side down, and cook without moving until the syrup begin to caramelize (5-6 minutes).
On a floured work surface, fold the puff pastry's 2 short sides to meet at the center. Using a rolling pin, roll the dough out to about 12 inches square. Trim the square to a 12 inch circle, then lay the pastry over the plums, tucking the edges down along the sides of the skillet. Cut a small hole in the center to allow the steam to escape.
Bake, covering the grill if using, until the pastry is golden and puffed and the juices are thick and bubbling (45 minutes). Set aside for 5 minutes to let the caramel settle.
Cover the art with large overturned plate and carefully but quickly invert the pan to release the tart onto the plate. Remove the skillet (the cut side of the plums should be facing up). Dislodge any stuck plums from the pan with a spatula and arrange them back on the tart. Slice and serve, topped with dollops of creme fiche, mascarpone or ice cream.
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