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All Holiday Recipes >
Christmas
Caramelized Upside-Down Plum Tart
Ingredients:
4 tablespoons butter
3/4 cup sugar
1 pound dark Italian prune plums, halved and pitted
Pate Brisee (Recipe Follows)
2 tablespoons heavy cream
1 cup crème fraiche or sour cream
1 teaspoon kirsch
Directions:
In a 9 inch skillet with an ovenproof handle, melt the
butter over moderate heat. Stir in the 1/2 cup of the
sugar. Arrange the plums, cut-side up, in concentric
circles and cook until the sugar begins to caramelize, 15
to 20 minutes. Let stand until completely cool.
On a generously floured surface, roll the Pate Brisee
into a 12 inch circle. Drape the dough over a rolling pin
and flip it over the caramelized plums. Trim off the
excess dough. Roll the edges down so that the crust lies
flat on top of the fruit but reaches the edges of the pan.
Refrigerate, covered, for 30 minutes.
Preheat the oven to 425F. In a small bowl, combine the
heavy cream with 1 tablespoon of the sugar. Brush this
glaze over the dough. Using a fork, prick the dough in
several places and bake for 20 to 25 minutes or until
golden brown.
In a small bowl, combine the crème fraiche, kirsch and
remaining 3 tablespoons sugar. Immediately invert the tart
onto a large platter. Serve warm or cold with the
flavoured crème fraiche.
Pate Brisee
1 cup all-purpose flour
1 stick (4 ounces) cold butter, cut into small pieces
2 tablespoons sugar
pinch of salt
2 to 3 tablespoons cold water
In a food processor, combine the flour, butter, sugar
and salt. Process until the mixture resembles coarse meal,
about 8 seconds. Add the water and process, turning the
machine on and off, until the mixture resembles small
peas, about 5 seconds.
Turn the dough out onto a lightly floured surface and
knead lightly, just until the dough holds together.
Flatten the pastry into a 6 inch disk. Wrap in plastic
wrap and refrigerate for at least 15 minutes.
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