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Tuscan Plum Tart ( Upside Down Plum Cake)

I am totally indebted to Darina for this recipe. I sometimes make this with peaches or nectarines too. It is such a great pudding for a dinner party of any sort and if there is any left over, it will keep for days, great with a cup of coffee.

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Angus Hughson

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Tuscan Plum Tart ( Upside Down Plum Cake).

 
 

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4 comments • 5 ratings
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Posted by • 43w ago • Report
hello , dont try to spread, just drop lots of smallish spoonfuls all over the top to more or less cover it. They will all join up in the oven !
Posted by • 1y ago • Report
Way too much sugar!.

I use 1/2 to 1/3 of the amount suggested with good results, otherwise the sweetness is overpowering
Posted by • 1y ago • Report
A couple of people have asked about the pan to use. After a couple of false starts I successfully used a shallow cast iron pan/casserole of about 30cm diameter. This was good because I could do it all in the one pan, when I tried to cook the sugar syrup and transfer to a cake pan, it set and got messy. The only down side was the pan is heavy to turn, but it did turn out beautifully and the pan was easy to clean afterwards.
Posted by Joan130 • 3y ago • Report
please tell me what size/type pan/baking tin should I use???
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