This rustic upside-down tart is a celebration of late-summer fruit. Dark Italian prune plums are slowly caramelized with butter and sugar until they develop a deep, jammy sweetness and a glossy finish. The fruit is then crowned with a tender, buttery Pate Brisee that bakes into a golden, flaky crust. The richness of the caramel is beautifully balanced by a cool, tangy dipping sauce made from crème fraîche and a hint of kirsch. It’s an elegant yet simple dessert perfect for weekend brunches or as a sophisticated end to a light dinner. Serve it warm to let the caramel flow, or chilled for a refreshing treat.
Caramelized Upside-Down Plum Tart
Description
This rustic upside-down tart is a celebration of late-summer fruit. Dark Italian prune plums are slowly caramelized with butter and sugar until they develop a deep, jammy sweetness and a glossy finish. The fruit is then crowned with a tender, buttery Pate Brisee that bakes into a golden, flaky crust. The richness of the caramel is beautifully balanced by a cool, tangy dipping sauce made from crème fraîche and a hint of kirsch. It’s an elegant yet simple dessert perfect for weekend brunches or as a sophisticated end to a light dinner. Serve it warm to let the caramel flow, or chilled for a refreshing treat.Ingredients
Directions
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Make the Pate Brisee: In a food processor, combine the flour, cold butter, sugar, and salt. Process until the mixture resembles coarse meal, about 8 seconds. Add the cold water and process, turning the machine on and off, until the mixture resembles small peas, about 5 seconds.
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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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In a 9-inch skillet with an ovenproof handle, melt the 4 tablespoons of butter over moderate heat. Stir in 1/2 cup of the sugar.
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Arrange the plums, cut-side up, in concentric circles in the skillet. Cook until the sugar begins to caramelize and the plums are tender, 15 to 20 minutes. Let stand until completely cool.
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Preheat the oven to 425°F (220°C).
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On a generously floured surface, roll the chilled Pate Brisee into a 12-inch circle.
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Drape the dough over a rolling pin and flip it over the caramelized plums in the skillet. 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.
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In a small bowl, combine the heavy cream with 1 tablespoon of the remaining sugar. Brush this glaze over the dough. Using a fork, prick the dough in several places.
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Refrigerate the tart, covered, for 30 minutes to re-chill the butter.
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Bake for 20 to 25 minutes or until the crust is golden brown.
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Meanwhile, in a small bowl, combine the crème fraîche, kirsch, and the remaining 3 tablespoons of sugar.
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Immediately invert the tart onto a large platter. Serve warm or cold with the flavored crème fraîche.
Note
Plums vary in sweetness; taste the plums before adding sugar to the caramel if they are very ripe.
If you don't have kirsch, a splash of brandy or orange liqueur works well as a substitute.
This tart can be made ahead. Store the baked tart in the refrigerator for up to 2 days. Reheat gently or serve chilled.
For a gluten-free version, use a gluten-free flour blend in the Pate Brisee.
