Hi, this is Audrey from This Little Street! Don't we all wish we were cruising the South with Aileen?! While she's having a blast sipping sweet tea and munching on fried chicken, I thought I'd share a little something delicious with you guys too. Now, this is ain't no Southern food, but  since I'm French I thought I'd share the recipe to pretty much my favorite fall dessert: the caramelized upside-down plum tart. And to be honest, it's probably the best plum tart you'll ever have. Honest. It's sweet and a bit sour at the same time, and served with a bit of sweet cream it's the perfect fall dessert. This recipe is adapted from one of my favorite recipe books, "A passion for My Provence" by Lydie Marshall.  I've been making this tart every fall since college - I crave it every time the air becomes crisp and boots come out. So, ready for the recipe?

Caramelized upside-down plum tart

Ingredients for the short crust dough
8 tbsp (1 stick) butter
1 cup all-purpose flower
pinch of salt
2 to 3 tbsp cold water (depending on weather)

Ingredients for the filling
4 tbsp butter
1/2 cup sugar
1 1/2 pounds plums (the dark ones work best for this recipe even though I used different one here)
1 tsp heavy cream
1 tsp sugar

Ingredients for the cream on the side
1 cup sour cream
2 tbsp sugar

Directions

1) Prepare your short crust dough

• cut the butter into smal pieces, and place in the freezer for 5 minutes (make it 10 if you're cooking in a room that's warm)
• Combine flour, salt and butter in the bowl of a food processor. Process for 10 seconds, add the water (2 tbsp in humid weather, 3 in dry weather). Process for another 10 seconds until the mixture looks like cornmeal.
• Put the content of the bowl on the table, and start working it with the heel of your hands, binding a small amount at a time, using a sliding motion to incorporate the butter and flour smoothly.
• gather the dough in a ball and flatten it. Wrap in wax paper and refrigerate for 15 minutes (or a bit longer if cooking in a room that's warm). You need to allow enough time for the butter to firm up.

2) While the dough is cooling, start preparing the filling.

• In a 9-inch cast-iron or nonstick skillet, combine the butter, sugar, and plums. Caramelize the plums over high heat until the juices have thickened - about 20 minutes or so. PS: That's my very favorite part, when the juice from the plums start mixing with the butter/sugar, and your entire house starts smelling of plums :)
• Set the plums aside until the have cooled off.

3) Preheat oven to 425 degrees Fahrenheit's.
4) Roll out the dough to a 12-inch circle. Drape the dough over a rolling pin and flip it on the cooled plums with the dough hanging over the plums. If you caramelized the plums on the stove in a pan that can't go in the oven, no worries - just transfer the plums + juices in a non-stick 9-inch tart or cake pan, and drape the dough over them just the same....that's what I do :)
5) prick the dough with the tines of a fork and brush cream and sugar over it.
6) Bake the tart for 20 to 25 minutes or until the top is golden brown.
7) Unmold immediately on a serving dish. Eat warm or cold, served with the sour cream mixed with sugar.

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1. Posted by Michelle @ A Healthy Mrs on Thursday, October 24th, 2013
   
   I've never made a plum tart before -- this one looks delicious!
2. Posted by Debbie on Thursday, October 24th, 2013
   
   Looks yummy! Thank you for the recipe!
3. Posted by Renae on Thursday, October 24th, 2013
   
   Sounds amazing!! Was thinking I should look for a good plum recipe - perfect timing!!
4. Posted by Dusty on Thursday, October 24th, 2013
   
   I have never even heard of a plum tart before! This looks so delicious.