Plum Flognarde

Butter or cooking spray
7-8 ripe plums
1/2 c. + 6 Tbsp. sugar, divided
2-3 Tbsp. cognac
1/2 c. flour
1/4 tsp. salt
1 c. whole milk
3 large eggs
3 Tbsp. unsalted butter, melted
1 tsp. vanilla extract

Preheat oven to 375 F.

Butter a tart pan or cast iron skillet. Cut a circular piece of parchment paper and place on the bottom of the pan, spraying under and over with cooking spray. Set aside

Cut each plum in half crosswise and remove the pit. Slice the plums into thin slices. Combine the sliced plums with cognac and 2-3 Tbsp. sugar in a bowl. Let marinate for at least 10 minutes.

In a food processor, combine flour, 1/2 c. sugar, salt, milk, eggs, butter, vanilla, and liquid from plums. Pulse until incorporated and consistent in texture.

Pour batter into prepared tart pan. Bake for 25 minutes until batter is set.

When you remove from the oven, flognarde will be puffed and overflowing. It will sink rapidly within a few seconds. At this point, arrange sliced plums on the flognarde, starting on the outside rim and working your way to the middle. Sprinkle 1-2 Tbsp. sugar over the top of the plums and bake for an additional 20 minutes.

Let cool before serving.

Recipe courtesy of newblooming.com