I don’t like making the caramel for the tarte tatin. I get nervous. So, combing the internet, I found an easy way out. So simple. I used the same method for the mirabelles as was used for this apple tarte tatin http://www.npr.org/templates/story/story.php?storyId=15324538. You just melt the butter, sprinkle in the sugar, put in the fruit and cook until the sugar caramelizes. Yeah, buddy!
Tarte Tatin aux Mirabelles
8 tbsp butter
3/4 cup sugar
1 1/2 lbs mirabelle plums, pitted
1 pre-rolled pie crust (pate brisee)
Melt the butter in the bottom of an oven proof tart pan. Remove from the flame and sprinkle on sugar. Place the plums on top of the sugar, return to a medium high flame and cook until the sugar has caramelized, about 10-15 minutes.
Place the pie crust on top and, with the handle of a wooden spoon, poke the overhang down into the inside of the pan. Poke a few holes in the pastry with a fork.
Bake the tart in a 375 F oven for about 30-40 minutes until the pastry has browned. Place a serving plate on top of the baking pan and quickly flip over.