In my book anything French is fancy and probably better than its US equivalent. That might not be patriotic, but it’s my humble opinion. Have you ever visited Paris? The entire city blows any American city out of the water. You never wait more than 5 minutes for a train, the people are beautiful, men are actually gentlemen, and basically everything about the city is pure loveliness. So that brings me to my fancy plum tarte tatin. The tarte tatin originated 100 miles south of Paris, France and it’s a caramelized upside-down cake made in a cast iron skillet (my favorite!). Here is my recipe for a vegan version of a wholey non-vegan french cake. If you eat it in Paris, it’ll taste even better.
Plum Tarte Tatin
12″ Cast iron skillet (if larger or smaller you’ll need to add/subtract plums from the recipe)
1 sheet of Puff Pastry or 4 sheets phyllo dough (if you cannot find puff pastry)
6 Tbsp Vegan Butter
1/2 Cup Brown Sugar (can be light or dark)
1/4 tsp salt
13 Plums (cut in half with pit removed)
Preheat oven to 400 degrees
In a cast iron skillet, melt the butter over medium heat.
Once melted remove from heat and slowly add brown sugar and salt
Place the plums (cut side down) into the pan until they are tightly packed in
Return to medium heat and let simmer for 7 minutes.
Remove the pan from heat
Cut your dough to the size of the skillet (does not have to be exact) and add your sheet of puff pastry or 4 sheets of phyllo dough to the top of the tarte
If baking with puff pastry, bake for about 32 minutes or until the pastry is golden brown.
If baking with phyllo dough, bake for 15-17 minutes or until deep golden brown.
Remove from the oven and let cool for 10-20 minutes. Invert onto a serving plate.
ENJOY!
Small Space 