Tarte tatin of plums

Knead for the dough 75 grams of sugar, butter, egg, flour and salt - not too long otherwise it will not remain elastic - into a smooth dough. Pack it in cling film and let it rest in the refrigerator for half an hour.

Meanwhile, melt the rest of the sugar and 100 ml water into a light caramel. Pour this over the bottom of the cake pan so that it is completely covered.

Allow to cool slightly and then place the plums with the cutting edge side down in the caramel.

Preheat the oven to 180 ° C. Roll the dough on a floured surface to a piece, slightly larger than the shape. Place the dough on the prunes and put the edges a little bit in the shape.

Bake the tarte Tatin golden brown in the middle of the oven for 20-25 minutes. Allow the cake to cool slightly outside the oven and gently place it on a plate.

Pollinate with a little icing sugar. Delicious with crème fraîche mixed with lime juice.