Almost Ina Garten’s Plum Tart Tatin
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Ingredients
- 1 stick unsalted butter (at room temperature)
- 5-6 Medium black plums (cut in half, pits removed)
- 1 3/4 cup sugar (divided)
- 2 Large eggs (at room temperature)
- 1/3 cup sour cream
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon vanilla
- 1 cup plus 2 TBL flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
Directions
| Step 1 | |
| Preheat oven to 350F Use 1 TBL of butter to butter the inside of a 9" glass pie pan Cut plums in half and remove pits (I used a melon baller to remove the pits without ruining the plums) Arrange plums in the pie pan, cut side down | |
| Step 2 | |
| Put 1 cup sugar and 1/3 cup water into a small, heavy pan, and cook over medium-high heat until mixture turns amber, about 5 minutes, but keep an eye on it! Pour sugar mix over the plums | |
| Step 3 | |
| Cream together remaining butter and sugar using paddle, until light and fluffy (you don't want to see grains of sugar) Reduce speed of mixer, and add eggs one at a time, adding the second egg when the first is completely incorporated Add sour cream, zest, and vanilla, and mix well | |
| Step 4 | |
| Sift together flour, salt and baking powder, and add to batter with mixer on low speed Mix only until combined | |
| Step 5 | |
| Batter will be a bit sticky, scoop it out and spread evenly over plums Bake 30-40 minutes until top is golden You may want to put a pan underneath your pie pan to catch any drips, as the fruit will bubble up the sides | |
| Step 6 | |
 Cool on a rack for fifteen minutes, run a knife around the edge, then invert on to a plate, the tart will be runny, so make sure the plate is wide enough If a plum sticks, remove it with a knife and replace it in the tart (this hasn't happened to me) Dust with confectioner's sugar | |