In this seasonal and warming Spiced Wine + Plum Tarte Tatin, deep purple plums are baked into flaky homemade puff pastry and then glazed with a cinnamon and vanilla spiced wine syrup.
INGREDIENTS
For the Puff Pastry:
- 1⅔ cups Flour
- ¼ teaspoon Salt
- 8 ounces Grass-fed Butter, cold
- ½ cup Ice-cold Water
- Extra flour for dusting
For the Plum Topping:
- ½ cup Fine Raw Cane Sugar
- 6 tablespoons Grass-fed Butter
- 6 Purple Plums (small-sized), quartered with the pointed ends cut off to create a flat top
- ⅓ cup Red Wine
For the Spiced Wine Glaze:
- 1 cup Red Wine
- ⅓ cup Turbinado or Raw Cane Sugar
- 1 Vanilla Bean, sliced lengthwise
- 1 teaspoon Cinnamon
- ¼ teaspoon Cloves
INSTRUCTIONS
For the Puff Pastry:
- In a mixing bowl, whisk together the flour and salt. Cut the cold butter into small cubes and add it to the flour mixture. Using a pastry cutter or two butter knives, cut the butter into the flour until the mixture resembles pea-sized crumbs.
- Create a well in the center of the mixture and pour in the ice-cold water. Mix lightly until the dough begins to come together.
- Turn the dough out onto a lightly floured surface and pat it into a rectangular shape. Lightly flour the top and roll it out to about half the thickness.
- Using a bench scraper, lift the top third of the dough and fold it over, then fold the bottom third over it, creating a layered rectangle. Turn the dough vertically and repeat the rolling, scraping, and folding process about 10 times to develop flaky layers.
- Once the dough is layered and smooth, place it on parchment paper, flour lightly, and roll it into a 12½-inch wide circle. Refrigerate until ready to use.
For the Plum Topping:
- Heat a 12-inch cast iron skillet over medium-high heat. Sprinkle the raw cane sugar evenly across the bottom of the pan. Allow the sugar to melt and caramelize, stirring with a silicone spatula to ensure even cooking.
- Once the sugar has turned a medium amber brown, add the cold butter in 1-tablespoon cubes, scattered across the pan. Stir until the butter melts and combines with the caramel, creating a foamy mixture.
- Pour in the red wine and cook for another 30 seconds, stirring to mix. Remove the skillet from the heat and carefully arrange the plum quarters, skin side down, in 2-3 layers on top of the caramel.
Assembling the Tart:
- Preheat your oven to 425°F.
- Remove the puff pastry from the refrigerator and place it over the plums. Tuck the edges of the dough around the plums and sides of the skillet.
- Bake the tart in the preheated oven for 25-30 minutes, or until the pastry is golden brown. While the tart bakes, make the glaze.
For the Spiced Wine Glaze:
- In a saucepan, combine the red wine, sugar, vanilla bean, cinnamon, and cloves. Bring to a boil over medium-high heat.
- Lower the heat to medium and simmer for 5-7 minutes, until the liquid has reduced by half. Let it cool slightly.
Finishing the Tart:
- Once the tart has finished baking, remove it from the oven. Very carefully invert the tart onto a serving dish, being cautious of the hot caramel.
- Drizzle the spiced wine glaze evenly over the tart and serve warm, with a scoop of vanilla ice cream.
Enjoy this delicious and decadent plum tart!
