Plum Tatin

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

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

Ingredients

• 1/2 (15-ounce) package refrigerated pie dough
• 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

Directions

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 next 4 ingredients.
4. Combine granulated sugar and lemon juice in a 10-inch cast iron skillet, and cook over medium-high heat just until mixture begins to turn golden.
5. Remove from heat; stir until completely golden.
6. Sprinkle with pecans, and add plum mixture.
7. Place dough over plum mixture, tucking dough around plums.
8. Bake at 425° for 25 minutes or until bubbly.
9. Immediately place a plate over pan.
10. Carefully invert tart onto plate.

Yield: 6 servings