Ingredients

1/2 cup light brown sugar
6 tablespoons Butter
6 Purple Plums (on the smaller side), quartered, pointed end cut off so that the top of the plum is more fiat.
1/3 cup Red Wine
Flaky pastry
-either made from scratch using our recipe or store bought.

DIRECTIONS

Preheat the oven to 180°C
Using an oven safe skillet, heat said cast iron skillet on medium/high heat. Sprinkle the sugar evenly over the bottom of the pan. The sugar will begin to liquify and caramelize. If it is not caramelizing evenly, use a silicone spatula to stir it. Once the sugar has evenly caramelized to a medium amber brown, add the butter. Let the butter and caramel combine, stirring as needed, until the mixture is evenly combined and somewhat foamy. Pour in the wine and let cook for about 30 seconds, stirring to help combine. Remove pan from heat. Place plums skin side down, evenly around the tart in 2-3 layers.

Remove the pastry from the fridge and place a circle of dough on top of the plums, tucking the edges of the dough down in between the ends of the plums and the side of the pan.

Bake in the preheated oven for 25-30 minutes, or until the pastry on top of the pan is golden brown.
Make glaze while the tart is baking.

Place the wine, sugar, vanilla bean, cinnamon, and cloves in a saucepan and bring to a boil over medium/high heat. Reduce heat to medium and simmer for 5-7 minutes, or until liquid is reduced by half. Let cool slightly.
Pour evenly over tart after removing from the oven.

When tart is finished, remove from the oven and allow the tart to cool slightly then VERY CAREFULLY invert onto a serving dish (take care to avoid hot caramel running onto your hands!)
Serve tart warm with plain full cream yoghurt.