Plum Tarte Tatin

In a large bowl, stir together flour, 2 tablespoons sugar and the salt. Using a pastry blender or your fingertips, cut or rub 1/2 cup butter into flour until the pieces are the size of small peas. In a small bowl combine egg and the cold water. Add egg mixture to flour mixture all at once and stir together with a fork. Form dough into a disc, wrap in plastic and refrigerate at least 30 minutes or until easy to handle.

In a 10-inch heavy, oven-going skillet, melt 4 tablespoons butter over medium heat. Add orange zest, anise, cinnamon, ginger and pepper. Sprinkle most of the 2/3 cup sugar into the skillet. Arrange plums cut-side-down in pan. (Don't worry if they don't lie perfectly flat.) Sprinkle with remaining sugar. Bring to boiling, reduce heat and simmer about 15 minutes or until plums are tender and juices are thick and bubbly. Remove from heat.

On a lightly floured surface, roll pastry out into a 10- to 11-inch circle. Transfer pastry to skillet and tuck edge down around plums. Cut 2 to 3 slits in top. Bake in a 400° oven for 25 minutes or until crust is golden brown and crisp. Allow to cool for 15 minutes. Place a large platter over skillet. Using hot pads or kitchen towel, invert tart onto platter. Scrape anything remaining in skillet onto tart. Serve warm or at room temperature with whipped cream.