Pate Sucree For Plum Tarte Tatin Recipes

Steps:

• Melt the butter in a 10-inch ovenproof skillet over medium-low heat. Remove from heat, and sprinkle sugar evenly over bottom of skillet. Starting at outside edge, arrange the plum halves in overlapping concentric circles, with cut sides somewhat perpendicular to the bottom of the skillet.
• Return skillet to medium-low heat; cook until juices are bubbling and sugar is beginning to caramelize, 15 to 20 minutes. Holding fruit in place with a wide spatula, tilt skillet and drain syrup into a bowl; set syrup aside. If necessary, slide dislodged plums back into place. Let cool slightly, about 10 minutes.
• Preheat oven to 400 degrees. On a lightly floured work surface, roll out sheet of pate sucree to a 10-inch square. Using an inverted 10-inch cake pan as a guide, cut out a circle. Place dough over plums, and prick dough all over with a fork. Bake in oven until crust is golden brown and juices are bubbling, 30 to 35 minutes. If top begins to brown too much before fruit is cooked through, cover it with a piece of aluminum foil.
• Remove skillet from oven. Let cool 1 hour. When ready, place a serving plate, top side down, on tart, and quickly invert tart onto plate. If desired, reduce reserved syrup in a small saucepan over medium heat until thickened, about 5 minutes. Serve tart with warm sauce.

Steps:

• Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. Add yolk; pulse. With machine running, add ice water in a slow, steady stream through feed tube; process until dough just holds together (no longer than 30 seconds). Shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days)

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll out puff pastry into an 18-inch square. Trim into a 13-inch circle and cut a small X in center to vent. Transfer to a parchment-lined baking sheet and freeze 20 minutes.
• In a 12-inch cast-iron skillet, melt butter over medium-high. Remove from heat. Sprinkle with sugar and salt; place plums, cut side down, in a single, snug layer.
• Return to heat, bring to a rapid simmer, and cook, undisturbed, 7 minutes. Remove from heat and top with pastry. Bake until crust is deep golden brown and juices are thickened, about 35 minutes. Let cool on a wire rack, 10 minutes, then invert onto a platter. Serve warm.

Steps:

• In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds.
• In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
• Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour.

Steps:

• In a food processor, pulse flour, sugar, and salt until combined. Add butter, and process until mixture resembles coarse meal, 8 to 10 seconds.
• In a small bowl, beat together egg yolks and ice water. With machine running, pour egg-yolk mixture in a steady stream through the feed tube; process until dough just holds together when pinched, 10 to 15 seconds.
• Divide dough in half. Flatten each half into a disk; wrap in plastic. Refrigerate dough at least 1 hour or overnight or freeze up to 1 month.