An apple is an excellent thing-- until you have tried a peach.

Baking is the only thing that will make me enthusiastically jump out of bed at five in the morning! Before the road trip down south last weekend, I got up early to make an adapted version of Plum Tarte Tatin using peaches Jesse and I picked from a tree we spotted while picking berries in Blue Lake. It was all made using only a cast iron skillet, and that was fun! Start it on the stove and finish off in the oven, flip it right-side-up once cooled throughout and ya got yourself a tarte tatin, which is an upside-down caramel tart. Very cool!



I brought it down to Jesse's parents, and they gobbled it all up! Compliments were plenty, and I'm sure glad they liked it. It was yummy! I'd make it again, trying different fruits each time.



Plum Tarte Tatin with Orange Creme Fraiche (I adapted this recipe)

1 cup creme fraiche
1 tsp grated orange peel
1 sheet frozen puff pastry (1/2 of 17.3oz pack), properly thawed (follow instructions)
2 1/4 lbs sweet firm red plums, halved and pitted
2 tbsp + 2/3 cup sugar, divided
1 tbsp fresh lemon juice
1 1/2 tsp finely grated lemon peel
1/8 tsp ground nutmeg
1/2 vanilla bean, split lengthwise
6 tbsp unsalted butter

Whisk creme fraiche and orange peel in small bowl. Cover; chill. Roll out pastry on lightly floured surface; trim corners to create circle.
Preheat oven to 400 degrees. Mix plums, 2 tbsp sugar, lemon juice, lemon peel, nutmeg and seeds from vanilla bean in large bowl. Let stand for half an hour.
Melt butter in heavy ovenproof 9-inch-diameter skillet over medium heat. Sprinkle remaining 2/3 cup sugar evenly over melted butter. Tightly arrange plums, cut side up, in concentric circles in skillet. Plums will soften while cooking, creating an even layer. Drizzle accumulated juices from bowl over top. Cook over medium heat, shaking skillet gently to prevent sticking. Continue cooking until syrup turns deel red, pressing plums slightly to form compact layer, about 35 minutes. Remove skillet from heat; cool 10 minutes.
Slide crust atop plums in skillet. press crust edges down around plums at edge of skillet. Cut several slits 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 invert, allowing tart to settle on platter. Slowly lift off skillet. Let stand at least 30 minutes and up to four hours at room temperature. Serve with orange creme fraiche.