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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.

Ingredients

  • 275 g sugar

  • 150 ml water

  • 900 g plums

  • 150 g soft butter

  • 175 g sugar

  • 200 g self raising flour

  • 3 eggs

Method

  • 1.

    Preheat the oven to 170’c.

  • 2.

    Put the sugar and water into the pan.

  • 3.

    Stir over a medium heat until the sugar dissolves, then cook without stirring until the sugar caramelises to a golden brown.

  • 4.

    Meanwhile half and stone the plums, carefully arrange cut side down in a single layer over the caramel (this will be the top of the cake when it is cooked).

  • 5.

    Put the butter, sugar and flour into the bowl of an electric food processor, whiz for a couple of seconds, then add the eggs and stop as soon as the mixture comes together. ( if you don’t have a food processor, just cream the butter and sugar, add the eggs one by one, then mix in the flour).

  • 6.

    Spread the mixture in an even layer over the plums in the pan.

  • 7.

    Bake in the preheated oven for about one hour.

  • 8.

    The centre should be firm to the touch and the edges slightly shrunk from the sides of the pan.

  • 9.

    Run a knife around the edges to make sure it has not stuck anywhere.

  • 10.

    Do leave it to sit for 3 or 4 minutes before turning out.

  • 11.

    Serve with whipped cream or crème fraiche.

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Posted by 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 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 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 Joan130Report
please tell me what size/type pan/baking tin should I use???
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