This tart was heavenly, despite some mistakes I made. I used "black" plums instead of red, (dark purple with yellow flesh), but the whole mass turned red just the same. My skillet was very full and a lot of the juices spilled over in the oven. (I'm glad I had put the skillet on a baking sheet.) Next time I'll use a few less plums or a larger skillet so the juices reduce more and I don't lose the flavor. I used regular pastry dough instead of puff pastry because I had some in the freezer.
I used the creme fraiche in the recipe because I had some to use up but I agree with Randi that sweetened whipped cream would be better. Tonight we'll just have vanilla ice cream with the leftovers.
It's easier to make than apple tarte Tatin because you don't have to caramelize the sugar. The touch of lemon and nutmeg is just right and it's a beautiful dessert once it's unmolded.
Now I need to go back to Pavillions for more plums; Joanie's Plum Duff and Grilled Plums are calling.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=61109
I used the creme fraiche in the recipe because I had some to use up but I agree with Randi that sweetened whipped cream would be better. Tonight we'll just have vanilla ice cream with the leftovers.
It's easier to make than apple tarte Tatin because you don't have to caramelize the sugar. The touch of lemon and nutmeg is just right and it's a beautiful dessert once it's unmolded.
Now I need to go back to Pavillions for more plums; Joanie's Plum Duff and Grilled Plums are calling.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=61109