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A Tarte Tatin is basically an upside down tart. The fruit filling is cooked on the stove, caramelised with sugar, then covered with pastry and baked. Traditionally the Tarte Tatin is made with Caramelised Apples, but I decided to try it with Plums and it turned out beautifully!
Homegrown juicy and ripe plums.
Caramelised with Demerara sugar
Until they are this beautiful dark red colour.
Cover snugly with puff pastry. I also like to roll some pastry and stuff around the edges, for a chunky bowl like crust.
Once baked, allow to cool and gently turn out/ upside down onto a plate.
Give it a try and let me know how you got on in the comments, or tag me on Instagram, I would love to see your creations.
Plum Tarte Tatin
- 1 Ready made puff pastry sheet
- 8 Plums, quartered and pitted
- 2 tbsp Demerara brown sugar
- 190 g Demerara brown sugar
- 1 tbsp lemon juice
- 1 tsp Vanilla Extract
- 85 g Unsalted butter
- Preheat oven to 200°C
- Toss plums in 2 tbsp of sugar, lemon juice & vanilla extract, leave to stand for 30 minutes
- Melt the butter in a heavy oven proof skillet
- Tightly pack plums ( skin side down) on top of the melted butter, sprinkle with 190g of Demerara sugar.
- Cook on a medium heat , until the syrup turns a deep red ( around 20-25 minutes)
- Set the skillet aside to cool for 10 minutes
- Now cover the plums with the puff pastry sheet, trim and push the edges of the pastry downward into the edge of the skillet. With the pastry cut offs, roll long sausages to pack around the edges ( this creates a chunky crust for your Tarte)
- Bake at the bottom of the oven for 20-30 minutes or until brown and you see the plums bubbling up the side of the skillet.
- Allow to cool then turn out, plum side up