Plum Tart Tatin

Ingredients

Flour 300 g

Butter 180 g

Sugar 150 g

Plums 900 g

Sift the flour into a bowl. Cut the cold butter into cubes. Chop the flour and butter together. You can do this with a knife, a food processor, or a blender. The mixture should resemble crumbs.

Add ice water (about 100 ml) to the butter-flour mixture until the dough begins to stick together.

Form the dough into a ball. Do not knead it too much; it should remain uneven, allowing the melted butter to create a light layering.

Roll out the dough to a thickness of 5 mm on baking paper and refrigerate for 30-40 minutes.

Meanwhile, prepare the filling. Melt the butter in a frying pan, add the sugar, and cook until golden.

Immediately pour the caramel into the pie pan and arrange the plum halves on top. Cover the pie with the pastry, tucking the edges in.

Bake in a preheated oven at 190°C for 35-40 minutes. After removing the pie, let it cool slightly, then cover it with a plate and invert it so that the pie rests on the plate.

Enjoy!