Salted Caramel Plum Tarte TatinTo celebrate the release of her first cookbook, Kitchen Revelry (St. Martin's) Ali Larter invited ELLE and a few friends (Joshua Jackson, James Marsden) over for dinner. We're sharing the recipe for the sinfully delicious tarte tatin that Larter served for dessert.
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Salted Caramel Plum Tarte Tatin
1 cup sugar
1/4 cup ruby port
2 1/2 tablespoons unsalted butter
1/4 teaspoon flaked salt
2 pounds firm plums, halved and pitted
1 frozen puff pastry sheet, thawed
Position oven rack in center of oven and preheat to 400°F.
Combine sugar and Port in a small saucepan. Stir over medium-low heat until sugar dissolves. Turn up heat to high and boil (without stirring) until syrup is a deep amber color, about 6 minutes. Immediately remove saucepan from heat and, using a whisk, add butter, 1 tablespoon at a time, then salt. Pour caramel into a 10-inch-diameter cast iron skillet and quickly spread evenly with a spatula before Read More »from Ali Larter's Favorite Sweet Treat