Use red, purple, green, or a combination of plums in this upside-down tart.
Cooking Light MAY 2003
Preheat oven to 425°.
Roll dough into a 10-inch circle on a lightly floured surface; set aside.
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.
Remove from heat; stir until completely golden. Add pecans and plum mixture. Place dough over plum mixture, tucking dough around plums.
Bake at 425° for 25 minutes or until bubbly. Immediately place a plate over pan. Carefully invert tart onto plate.
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