Black Plum Tarte Tatin
makes 6 tarts
This easy-to-make but impressively rustic dessert can also be made with apricots or nectarines and served with crème fraîche instead of whipped cream.
Read more about this recipe at the Washington Post.
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 1/2 cups light or dark brown sugar
12 ripe black plums, cut vertically into quarters
6 frozen puff pastry sheets, thawed and cut into 6-inch circles
1 large egg
1 tablespoon water
Sugar
2 cups heavy cream
2 tablespoons sugar
prep: 25 minutes
total: 50 minutes
6 (6-inch) tart (or omelet) pans
fork
small bowl
pastry brush
mixer
rimmed plate
1. Preheat the oven to 400F.
2. Assemble tart pans and spread 2 tablespoons of the butter in each. Evenly sprinkle 1/4 cup of the brown sugar on top of the butter in each pan. Lay out 8 plum quarters in a tight circle in each pan. Prick the puff pastry all over with the tines of a fork and place a circle of puff pastry on top of each pan of plums.
3. In a small bowl, mix the egg and the water. Brush the top of each pastry with the egg wash and sprinkle evenly with some sugar.
4. Bake for 20 to 25 minutes, or until juices are bubbling and the pastry is golden brown.
5. Transfer to a wire rack and, when just warm, place an upside-down rimmed plate over each pan and carefully invert to release the tart (running a knife dipped in hot water along the edge might ease the release).
6. Meanwhile, with a hand-held or stand mixer on high speed, mix the cream and 2 tablespoons of the sugar until soft peaks form. Serve alongside the warm tarts.
