Распечатать
E-mail
 |
Ингредиенты
- 3 lbs plums
- 1 stick (8 tablespoons) unsalted butter
- 1 cup plus 2 tablespoons granulated sugar (I used cane sugar)
- 1 sheet frozen, all butter puff pastry
- 1 egg, lightly beaten
- Whipped cream or creme fraiche for topping (Optional)
View Full Recipe at Creative Culinary
%20on%20the%20stove%20over%20medium%20heat%20and%20add%20the%20butter.%3C/p%3E%3Cp%3EOnce%20the%20butter%20is%20melted%20and%20foamy,%20add%203/4%20cup%20sugar%20and%20cook,%20swirling%20the%20pan%20regularly,%20until%20the%20caramel%20is%20a%20deep%20golden%20color%20(about%20six%20minutes).%3C/p%3E%3Cp%3ERemove%20the%20pan%20from%20the%20heat%20and%20let%20the%20caramel%20cool%20in%20the%20pan%20for%2020%20minutes.%3C/p%3E%3Cp%3EDrain%20the%20plums%20over%20a%20bowl,%20reserving%20their%20juices%20for%20a%20future%20recipe%20(cocktail?).%3C/p%3E%3Cp%3EArrange%20the%20plum%20halves,%20cut%20side%20down,%20in%20the%20skillet%20of%20caramel,%20overlapping%20them%20slightly%20in%20order%20to%20pack%20in%20as%20much%20fruit%20as%20possible%20(they%20will%20shrink%20when%20cooked).%20I%20even%20cut%20some%20in%20half%20to%20fit%20areas%20around%20the%20outer%20edge.%3C/p%3E%3Cp%3EReturn%20the%20pan%20to%20the%20heat%20and%20cook%20over%20medium-low%20for%2020%20minutes%20without%20stirring%20or%20touching%20the%20fruit%20at%20all.%20Let%20the%20plums%20and%20caramel%20cool%20before%20proceeding%20to%20the%20next%20step%20(I%20let%20mine%20sit%20for%20an%20hour).%3C/p%3E%3Cp%3EPreheat%20the%20oven%20to%20375%20and%20remove%20the%20puff%20pastry%20from%20the%20freezer.%3C/p%3E%3Cp%3EAllow%20it%20to%20just%20thaw%20until%20you%20can%20work%20with%20it.%3C/p%3E%3Cp%3ECut%20a%20circle%20from%20the%20puff%20pastry%20the%20size%20of%20the%20top%20of%20your%20skilled%20and%20place%20it%20over%20the%20top%20of%20the%20plums;%20pinching%20the%20outer%20edge%20to%20fit%20if%20necessary.%3C/p%3E%3Cp%3EPierce%20the%20pastry%20a%20few%20times%20with%20a%20fork,%20and%20brush%20it%20with%20the%20beaten%20egg.%20Sprinkle%20the%20remaining%20two%20tablespoons%20of%20sugar%20over%20the%20top,%20and%20bake%20the%20tarte%20for%2045-55%20minutes,%20until%20the%20pastry%20is%20golden%20and%20cooked%20through.%3C/p%3E%3Cp%3EJust%20before%20serving,%20invert%20the%20tarte%20onto%20a%20serving%20platter.%20The%20author%20suggests%20serving%20with%20creme%20fraiche%20but%20I've%20done%20it%20with%20whipped%20cream%20or%20vanilla%20ice%20cream%20too.%3C/p%3E%3Cp%3ENotes%3C/p%3E%3Cp%3EMy%20plums%20did%20not%20release%20much%20juice%20after%20a%20half%20hour%20so%20I%20let%20them%20got%20for%20a%20full%20hour.%20Still%20not%20much%20so%20I%20went%20forward.%20I%20love%20that%20they%20are%20so%20juicy%20but%20if%20some%20of%20the%20juice%20is%20not%20released%20your%20tart%20will%20end%20up%20mushy.%3C/p%3E%3Cp%3E2.0%3C/p%3E%3Cp%3Ehttp://www.creative-culinary.com/2012/09/plum-tarte-tatin/%3C/p%3E%3Cp%3EThis%20recipe%20brought%20to%20you%20by%20%C2%A9%20Creative%20Culinary%20%7C%20A%20Food%20and%20Cocktail%20Blog%20%7C%20Website:%20www.creative-culinary.com%3C/p%3E){kind=link}