This version of the classic features plums instead of apples—think of it as a tarte Tatin for the summer. The recipe includes orange-flavored crème fraîche, but the dessert would be equally delicious served with vanilla ice cream or whipped cream. 6 servings
1 cup crème fraîche
1 teaspoon finely grated orange peel
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2¼ pounds sweet firm red plums (such as Burgundies or Satsumas), halved, pitted
2 tablespoons plus ⅔ cup sugar
1 tablespoon fresh lemon juice
1½ teaspoons finely grated lemon peel
⅛ teaspoon ground nutmeg
½ vanilla bean, split lengthwise
6 tablespoons (¾ stick) unsalted butter
Whisk crème fraîche and orange peel in small bowl. Cover; chill. Roll out pastry on lightly floured surface to 10-inch square; trim corners to create circle. Place on plate.
DO AHEAD: Crème fraîche and crust can be made 1 day ahead. Cover separately and chill.
Place plums, 2 tablespoons sugar, lemon juice, lemon peel, and nutmeg in large bowl. Scrape in seeds from vanilla bean (reserve bean for another use). Toss to coat. Let stand 30 minutes, tossing occasionally.
Melt butter in heavy 9-inch-diameter ovenproof skillet over medium heat. Sprinkle remaining ⅔ cup sugar evenly over melted butter. Tightly arrange plums, cut side up, in concentric circles in skillet (plums will appear slightly uneven but will soften while cooking, creating even layer). Drizzle accumulated juices from bowl over top. Cook over medium heat, shaking skillet gently to prevent sticking and to distribute syrup evenly. Continue cooking until syrup turns deep red, pressing plums slightly to form compact layer, about 35 minutes. Remove skillet from heat; cool 10 minutes.
Preheat oven to 400°F. Slide crust atop plums in skillet. Tuck crust edges down around plums at edge of skillet. Cut several slits in crust to allow steam to escape. Bake until golden brown, about 30 minutes. Cool tart completely in skillet.
Rewarm in skillet set over high heat to loosen, about 3 minutes. Place large platter over skillet. Using oven mitts, hold skillet and platter together and quickly invert, allowing tart to settle onto platter. Slowly lift off skillet. Let stand at least 30 minutes and up to 4 hours at room temperature. Serve with orange crème fraîche.
A sweet treat that’s like an apple pie, only portable. Cutting slits in each turnover before baking allows steam to escape. Be certain that the edges of the dough are sealed completely so that the filling doesn’t escape out the sides. Makes 6
Pastry
1½ cups unbleached all purpose flour
1 teaspoon sugar
¼ teaspoon salt
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
4 tablespoons (or more) ice water
Filling
1½ pounds Golden Delicious apples, peeled, cored, cut into ½-inch pieces
⅓ cup sugar
2 tablespoons (packed) dried currants
1 teaspoon brandy
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
¼ teaspoon finely grated lemon peel
¼ teaspoon finely grated orange peel
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
6 teaspoons plus 2 tablespoons unsalted butterAdditional sugar
PASTRY: Whisk flour, sugar, and salt in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Add 4 tablespoons ice water; using fork, stir until small moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Transfer dough to floured surface; divide into 6 equal pieces. Form each piece into ball; flatten each into disk. Wrap separately in plastic and chill 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 10 minutes to soften slightly before rolling out.
Line 2 heavy large baking sheets with parchment paper. Roll out each dough disk on floured work surface to 8-inch round. Transfer rounds to prepared baking sheets. Cover and refrigerate 30 minutes.
FILLING: Mix apples, sugar, currants, brandy, cinnamon, vanilla, lemon peel, orange peel, nutmeg, and cloves in large bowl. Cover and let stand 30 minutes to blend flavors.
Preheat oven to 400°F. Spoon ½ cup apple mixture onto bottom half of 1 pastry round, leaving ¾-inch plain border around edges. Dot filling with 1 teaspoon butter. Lightly brush edges with water. Fold top half of dough over filling to enclose completely. Gently press edges together to seal. Lightly brush edge with more water and fold edge inward. Using fork, gently press edge to seal. Repeat with remaining pastry rounds, filling, and butter.
Melt remaining 2 tablespoons butter in small saucepan. Using small sharp knife, cut 3 slits in top of each turnover to allow steam to escape. Brush butter over turnovers and sprinkle with additional sugar.
Bake turnovers until golden brown, about 30 minutes. Cool slightly. Transfer to plates and serve warm.
To make this French version of the apple turnover, look for all-butter frozen puff pastry, available in the freezer section of specialty foods stores and at Trader Joe’s markets. Makes 8
¾ pound Granny Smith apples
¾ pound Golden Delicious apples
¼ cup water
3 tablespoons sugar
¾ teaspoon fresh lemon juice
1 14- to 16-ounce package all-butter frozen puff pastry (1 or 2 sheets, depending on brand), thawed
1 large egg, beaten to blendSuperfine sugar (optional)
Peel, core, and cut apples into 1-inch cubes (about 4 cups). Place apples in medium saucepan; add ¼ cup water, sugar, and lemon juice. Bring to boil, stirring occasionally until sugar dissolves. Cover; reduce heat to medium-low and simmer until apples are very tender, stirring frequently, about 12 minutes. Remove from heat. Gently mash apples with fork or potato masher until mixture is very soft but still chunky. Cool completely.
DO AHEAD: Can be made 2 days ahead. Cover and chill.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Line 2 baking sheets with parchment paper.
If using 14-ounce package (1 sheet) of pastry, roll out on lightly floured surface to 15-inch square. If using 16-ounce package (2 sheets), stack sheets together and roll out on lightly floured surface to 15-inch square. Cut pastry into nine 5-inch squares.
Place 1 generous tablespoon filling in center of each of 8 squares (reserve remaining square for another use). Lightly brush edges of 1 pastry with beaten egg. Fold half of pastry square over filling, forming triangle. Press and pinch pastry edges with fingertips to seal tightly. Lightly brush pastry with beaten egg. Sprinkle lightly with superfine sugar, if desired. Repeat with remaining pastry squares. Using thin, sharp knife, make 3 small slits on top of each triangle to allow steam to escape. Place triangles on prepared baking sheets. Refrigerate until firm, about 15 minutes.
Bake turnovers until beginning to color, about 15 minutes. Reverse baking sheets from top to bottom. Reduce oven temperature to 350°F; continue baking until turnovers are firm and golden, 10 to 15 minutes longer. Cool at least 15 minutes before serving. Serve warm or at room temperature.