Plum Tarte Tatin with Crème Fraîche

Cut the plums in half and remove the pits. Toss the fruit with 1/4 cup sugar and let sit for 30 minutes.

Heat a 10-inch cast-iron pan (or other heavy-bottomed pan that can go in the oven) over medium heat for 1 minute. Add the butter, and when it foams, add 3/4 cup sugar. Cook about 6 minutes, swirling the pan often, until you have a deep brown caramel. Remove the pan from the heat and let it cool for 20 minutes.

Drain the plums and discard the liquid (or make a delicious cocktail!). Carefully arrange the plums, cut side down, in tight concentric circles in the pan (they should overlap slightly). Make sure to pack the plums in well, because they will shrink as they cook. The finished tart should be full of fruit.