![]() Using a pastry cutter or two butter knives, slice the butter into the flour until it is pea-sized. Cut the cold butter into small cubes and toss into the flour. ![]() Place the flour and salt in a mixing bowl and whisk together.So I whipped one up and topped it with a sweet and tangy red wine syrup, accented with cinnamon and cloves. Maybe cooked they would make a nice, colorful version of this magical dessert I had stumbled upon. The cooked fruit is now on top, crispy, flaky pastry on the bottom, with caramel sauce oozing all over the place (in a contained area, of course).Īfter I had made an apple tarte tatin, then a pear tarte tatin, I started to look at all the season plums, constantly popping into my line of vision. Well, that is, until I started into this un-checked obsession with tarte tatin.įor those of you who are unfamiliar with this classic French dessert, a tarte tatin consists of a caramel made in an oven-safe pan (I like cast iron skillets), topped with slices of fruit which are cooked in the caramel, covered in a layer of puff pastry, baked, and then inverted. Plums fall into that category for me and despite their lovely tart-sweet flavor, I just can’t move past their grainy-ness. I just have this weird textural issue that prevents me from enjoying fruit with mush-like tendencies. ![]() I know! What the shnickeys is wrong with me?!įirst apricots, now plums? It’s like I have some sort of vendetta against the stone fruit family, except for that I don’t. So for today’s installment of “what weird tidbit of random (although highly applicable) information does Kayley plan on dishing up today?”, I give you this: This blog is becoming something of a confessional, I’m realizing. *Deep purple plums baked into flaky homemade puff pastry are glazed with a cinnamon and vanilla spiced wine syrup in this seasonal and warming Spiced Wine + Plum Tarte Tatin.
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