Plum Tarte Tatin with Crème Fraiche • St. Francis Winery & Vineyards

Ingredients

• Pair with Zinfandel
• Cut plums in half and remove the pit, leaving 2 halves. Toss the fruit with ¼ cup sugar and let soak for a half an hour.
• Return the sauté pan to stovetop over medium to low heat. Cook in caramel without stirring for 20 minutes. Remove from heat and allow to cool for at least an hour. Place in refrigerator.
• Preheat oven to 375 degrees. Remove puff pastry from freezer and allow to thaw slightly to make it easier to work with.
• Cut an 11 inch circle from the puff pastry. Pierce with a fork in a few places and place on top of plums. Brush pastry with the egg and sprinkle remaining 2 tablespoons of sugar over the top.
• Bake tart for 45 minutes, or until top is a deep golden brown. Let cool for at least a half an hour before serving
• Using a plate that is larger than the sauté pan, turn tart upside down onto the plate.
• Serve topped with crème fraiche