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Plum Tatin

Yield 6 servings
Use red, purple, green, or a combination of plums in this upside-down tart.

Ingredients

  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • 1/4 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 10 small plums, pitted and cut in half (about 2 1/2 pounds)
  • 1/2 cup granulated sugar
  • 1 teaspoon lemon juice
  • 1 tablespoon chopped pecans

Nutrition Information

  • calories 328
  • caloriesfromfat 30 %
  • fat 11.1 g
  • satfat 3.8 g
  • monofat 4.6 g
  • polyfat 1.3 g
  • protein 2.4 g
  • carbohydrate 57 g
  • fiber 1.9 g
  • cholesterol 7 mg
  • iron 0.3 mg
  • sodium 136 mg
  • calcium 8 mg

How to Make It

  1. Preheat oven to 425°.

  2. Roll dough into a 10-inch circle on a lightly floured surface; set aside.

  3. Combine brown sugar and the next 4 ingredients (brown sugar through plums). Combine the granulated sugar and lemon juice in a 10-inch cast iron skillet, and cook the mixture over medium-high heat just until it begins to turn golden.

  4. Remove from heat; stir until completely golden. Add pecans and plum mixture. Place dough over plum mixture, tucking dough around plums.

  5. Bake at 425° for 25 minutes or until bubbly. Immediately place a plate over pan. Carefully invert tart onto plate.