Spiced Wine + Plum Tarte Tatin
Serves: One 12" Tart
  • 1⅔ cup Flour
  • ¼ teaspoon Salt
  • 8 ounces Grass-fed Butter, cold
  • ½ cup Ice cold Water
  • extra flour for dusting
  • ½ cup Fine Raw Cane Sugar
  • 6 tablespoons Grass-fed Butter
  • 6 Purple Plums (on the smaller side), quartered, pointed end cut off so that the top of the plum is more flat.
  • ⅓ cup Red Wine
  • 1 cup Red Wine
  • ⅓ cup Turbinado or Raw Cane Sugar
  • 1 Vanilla Bean, sliced lengthwise
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Cloves
  2. Place the flour and salt in a mixing bowl and whisk together. Cut the cold butter into small cubes and toss into the flour. Using a pastry cutter or two butter knives, slice the butter into the flour until it is pea-sized. Make a well in the center of the mixture and pour in the water. Mix together lightly to form a dough. Turn the dough out on a lightly floured surface and pat into the shape of a rectangle. Flour the top lightly and roll out to about half the thickness (the first part of this process will be a bit messy). Using a bench scraper, scrape under the top third of the rectangle and fold it over on top of the dough rectangle. Do the same thing with the bottom third of the dough so that you have formed a rectangle with three layers that is now laying horizontally. Turn the rectangle so that it is facing you vertically again and repeat the process of rolling, scraping, and turning, until you have done it about 10 times (use as much flour as is needed to keep the dough from sticking to the rolling pin and counter, but not so much that it becomes dry). At this point you will have developed several flaky layers of pastry. Butter smears should be visible in the dough (this is where the flaky-ness comes from.
  3. Place the dough on a sheet of parchment paper (flour lightly) and roll into a 12½" wide circle. Place in the fridge.
  4. Preheat the oven to 425 degrees.
  6. Heat a 12" cast iron skillet on medium/high heat. Spinkle the cane sugar evenly over the bottom of the pan. The sugar will begin to liquify and caramelize. If it is not caramelizing evenly, use a silicone spatula to stir it. Once the sugar has evenly caramelized to a medium amber brown, add the butter (I fine that it is best to cut into 6, 1 tablespoon cubes, and place the cubes evenly around the bottom of the pan. Let the butter and caramel combine, stirring as needed, until the mixture is evenly combined and somewhat foamy. Pour in the wine and let cook for about 30 seconds, stirring to help combine. Remove pan from heat. Place plums quarters, skin side down, evenly around the tart in 2-3 layers.
  7. Remove the pastry from the fridge and place the circle of dough on top of the plums, tucking the edges of the dough down in between the ends of the plums and the side of the pan.
  8. Bake in the preheated oven for 25-30 minutes, or until the pastry on top of the pan is golden brown. Make glaze while tart is baking. When tart is finished, remove from oven and VERY CAREFULLY invert onto a serving dish (take care to avoid hot caramel running onto your hands!).
  10. Place the wine, sugar, vanilla bean, cinnamon, and cloves in a saucepan and bring to a boil over medium/high heat. Reduce heat to medium and simmer for 5-7 minutes, or until liquid is reduced by half. Let cool slightly.
  11. Pour evenly tart after removing from oven.
  12. Serve tart warm with vanilla ice cream.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2016/09/20/spiced-wine-plum-tarte-tatin/