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French   -   Plum Tart Tatin   adapted from Pedaling Through Provence by Sarah Leah Chase

  • 1 Deep Dish Pie Crust
  • 1 Cup Sugar
  • 1/4 Cup Water
  • 6 Tablespoons Unsalted Butter
  • 20 Medium Purple Plums -- Pitted
  • 3 Tablespoons Orange Flavored Liqueur
Directions Combine one cup of sugar with water; bring to a boil over medium heat; cook until sugar camelizes to a light amber; remove from heat and stir in butter; arrange the plums, skin side down on top of the sugar mixture in the pan; layer until plums are used; return the skillet to medium low and simmer for 20 minutes until thickened; remove skillet from heat; preheat oven to 400 degrees; pour filling into pie crust; bake for 30-35 minutes. Cool and serve warm.
Serves 8
Time to Make 0:00

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