Cast-iron Plum Tarte Tatin


SAVEUR - - Season To Taste -

Ac­tive: 20 min. • To­tal: 1 hr. 10 min.

Cape Town chef Ash Heeger pre­pares this rus­tic up­side-down tart on the grill: “It adds a great smoky el­e­ment,” she says. Be sure to use a cov­ered grill so the puff pas­try crisps enough un­der the fruit. Local plums are a sea­sonal fa­vorite of Heeger’s. The high heat of the grill deeply caramelizes their sug­ars, which she then off­sets with a dol­lop of crème fraîche or mas­car­pone.

½ cup su­perfine sugar 4 Tbsp. (2 oz.) un­salted but­ter 6 large firm-ripe red plums, halved

All-pur­pose flour, for dust­ing One 14-oz. pack­age frozen all-but­ter puff

pas­try, thawed in the re­frig­er­a­tor ½ cup crème fraîche, mas­car­pone, or

vanilla ice cream, for serv­ing

1 Pre­heat a ket­tle grill or oven to 350°. In a 12-inch cast-iron skil­let over medium-high heat, add the sugar and but­ter; cook, stir­ring, un­til melted and evenly com­bined. Add the plums, cut side down, and cook with­out mov­ing un­til the syrup be­gins to caramelize, 5–6 min­utes. 2 On a lightly 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 a 12-inch 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 steam to es­cape.

3 Bake, cov­er­ing the grill if us­ing, un­til the pas­try is golden and puffed and the juices are thick and bub­bly, about 45 min­utes. Set aside for 5 min­utes to let the caramel set­tle.

4 Cover the tart with a large over­turned plate and care­fully but quickly in­vert the pan to re­lease the tart onto the plate. Re­move the skil­let (the cut sides 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 crème fraîche, mas­car­pone, or ice cream.


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