How to make Plum Tarte Tatin

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Learn how to make this Delicious Plum Tarte Tatin. An easy puff pastry desert with a rich Caramelised plum filling, so good!

Plum Tarte Tatin recipe

What Is A Tarte Tatin?

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!

Where does the Tarte Tatin come from ?

Named after the sisters whom invented it, the Tarte Tatin came about my accident in 1880. Stephanie and Caroline Tatin ran a hotel named Loir-et-Cher in Paris, one day Stephanie Tatin, the main cook, overworked and rushed, accidently left Apples cooking in Butter and Sugar on the stove too long, these Apples were intended for an Apple Pie and was due to be served to the Hotel Guests at Dinner! On the minutes and without time to redo the Apple Filling, she attempted to rescue the dish by covering it with pastry and hoping for the best, she then placed it in the oven to bake. After turning out the upside down Apple Pie and serving it to her guests, she was surprised and relieved to see how much her guests enjoyed it. The Tarte Tatin was born!

How to Make Plum Tarte Tatin

Ingredients

  • Ready made puff pastry sheet
  • Plums, quartered and pitted
  • Demerara brown sugar
  • Lemon juice
  • Vanilla Extract
  • Unsalted butter

Instructions

  • 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)
Plum Tarte Tatin recipe
  • 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
Tarte Tatin recipe

The Turnout

The Joy of this bake is the flip! The Big Reveal! This topsy Turvey pudding is baked upside down so that the filling stays gooey, soft and Jammy! The hidden Caramelised Plum filling is what this Tarte Tatin is all about! Rich, Sweet and Delicious-it ticks all the boxes.

Plum Tarte Tatin recipe

Serving Suggestions

This desert needs no added extras its incredible all by itself! However, if you really want to push the boat out, you could serve it with ice-cream, Custard or Whipped Cream for an extra indulgent desert. Serve warm

Looking for Plum Recipe Ideas?

How to Store Tarte Tatin

You can store cooled Tarte Tatin in an airtight container in the fridge, enjoy within 3 days, simply re-heat. *Be aware that the pastry will not be as crisp-but still delicious!

What you’ll need

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Plum Tarte Tatin

Prep Time50 mins
Cook Time20 mins
Servings: 8

Ingredients

  • 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

Instructions

  • 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

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