Plum Tarte Tatin

Plum Tarte Tatin
Photo by Pornchai Mittongtare


  • 1 teaspoon grated orange peel
  • 12 2/3 tablespoons sugar
  • 1 frozen puff pastry (half of 17.3-ounce package)
  • 1 cup crème fraîche
  • ½ vanilla bean
  • 6 tablespoons unsalted butter
  • 1/8 teaspoon ground nutmeg
  • + 3 more ingredients
    • 1 tablespoon fresh lemon juice
    • 1 ½ teaspoons finely grated lemon peel
    • 2 ¼ pounds sweet firm red plums (such as Burgundies or Satsumas)

Whisk crème fraîche and orange peel in small bowl. Cover; chill. Roll out pastry on lightly floured surface; trim corners to create circle. Place on plate. DO AHEAD: Crème fraîche and crust can be prepared 1 day ahead. Cover separately and chill. Preheat oven to 400°F. Mix plums, 2 tablespoons su...

View full recipe at Epicurious


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