From Cuistorando's kitchen in France.

Originally published on Cookpad France as Tatin de quetsches, with US measurements.

Plum Tatin

Name: Plum Tatin
Total time: 2100 s
Yield: Serves 4 servings
Ingredients: 14 Italian plums (quetsches); 1 1/2 tablespoons butter (20 g) plus a small pat; 1 cup all-purpose flour (125 g); 1 egg; 1 tablespoon light brown sugar (15 g) plus 3 tablespoons; 1/3 cup whole hazelnuts (50 g)

Cuistorando @cuistorando

Plum Tatin

Cuistorando @cuistorando

Saved

Ingredients

35 minutes

Serves 4 servings

14Italian plums (quetsches)
1 1/2 tablespoonsbutter (20 g) plus a small pat
1 cupall-purpose flour (125 g)
1egg
1 tablespoonlight brown sugar (15 g) plus 3 tablespoons
1/3 cupwhole hazelnuts (50 g)

Saved

Steps

35 minutes

1

Shell the hazelnuts.
2

Grease a baking dish with the small pat of butter. Sprinkle 3 tablespoons of brown sugar over the bottom of the dish.
3

Wash and cut the plums in half. Place the fruit in the dish, cut side down.
4

Make the dough by mixing the flour, remaining brown sugar, butter, egg, and ground hazelnuts. Form into a ball and chill in the refrigerator for 15 minutes.
5

Roll out the dough and cover the fruit with it.
6

Bake at 350°F (180°C) for 35 minutes.