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1
Cut the plums in half and remove the pits.
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2
Toss the fruit with 1/4 cup sugar and let sit for 30 minutes.
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3
Heat a 10-inch cast-iron pan (or other heavy-bottomed pan that can go in the oven) over medium heat for 1 minute.
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4
Add the butter, and when it foams, add 3/4 cup sugar.
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5
Cook about 6 minutes, swirling the pan often, until you have a deep brown caramel.
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6
Remove the pan from the heat and let it cool for 20 minutes.
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7
Drain the plums and discard the liquid (or make a delicious cocktail!).
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8
Carefully arrange the plums, cut side down, in tight concentric circles in the pan (they should overlap slightly).
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9
Make sure to pack the plums in well, because they will shrink as they cook.
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10
The finished tart should be full of fruit.
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11
Return the pan to the stove over medium-low heat.
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12
Cook the plums in the caramel without stirring for 20 minutesthe fruit will stew and simmer in its own juices.
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13
Allow to cool completely (for best results refrigerate for at least 2 hours).
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14
When you are ready to bake the tart, preheat the oven to 375F and take the puff pastry out of the freezer to thaw just enough so that its malleable.
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15
Cut an 11-inch circle from the pastry, pierce it in a few places with a fork, and place it on top of the plums.
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16
Brush the pastry with the beaten egg and sprinkle the remaining 2 tablespoons sugar over the top.
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17
Bake the tart 45 to 55 minutes, until the pastry is deep golden brown and cooked through.
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18
Cool the tart on a rack for 30 minutes.
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19
Choose a serving plate that is a few inches larger than the tart.
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20
Place the plate on top of the tart and, using two hands and two pot holders, carefully invert the tart onto the plate.
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21
You may have to adjust a few pieces of plum if they have fallen out of place.
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22
Serve the tart with a bowl of creme fraiche.
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23
Its best to start this dessert early in the day or even a day in advance.
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24
Its not too difficult but there are a few steps that require time.
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25
The plums are first macerated for 30 minutes, and, since puff pastry is best when baked from very cold, I like to chill the caramelized plums for at least 2 hours before placing the pastry on top.
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26
Bake the tart a few hours before serving: I prefer tarte Tatin room temperature rather than right out of the oven.
