• 3 pounds plums
• 1 stick unsalted butter
• 1 cup + 2 tablespoons sugar
• 1 sheet frozen puff pastry
• 1 egg, beaten
• 1 cup crème fraîche
Preheat oven to 375°F.
Cut plums in half and remove pit. Then place in a bowl with ¼ cup sugar and let sit for 30 minutes.
Heat a 10-inch heavy bottom oven-safe sauté pan over medium heat. Add butter, when it’s foaming, add ¾ cup of sugar. Cook for 5-6 minutes, swirling the pan often, until you have a deep brown caramel. Remove pan from burner and let cool for 15 minutes.
Remove plums from the bowl and arrange cut side down in the caramel mixture, packing them in with no extra space visible. Return the sauté pan to stovetop over medium to low heat, cook in caramel without stirring for 20 minutes. Remove from heat and allow to cool for at least 1 hour then place in refrigerator.
Remove puff pastry from freezer and allow to thaw slightly. Cut an 11-inch circle from the puff pastry. Pierce with a fork in a few places and place on top of plums in the sauté pan. Brush the pastry with the egg and sprinkle with remaining 2 tablespoons of sugar.
Place the sauté pan in the oven and bake for 45 minutes, or until top is a deep golden brown. Let cool for at least 30 minutes. Then using a plate larger than the sauté pan, turn tart upside down onto the plate.
Top with crème fraîche and enjoy.
Recipe created by St. Francis Executive Chef Bryan Jones