Easy Plum Tarte Tatin Recipe

A plum tarte tatin is one of the most satisfying things you can make with autumn stone fruit. The plums cook cut side down in a buttery caramel, the puff pastry goes on top, and then the whole thing gets flipped to reveal something that looks far more impressive than the effort involved. It is a one-pan dessert that serves four to six people and comes together in under 45 minutes.

Plums are the last stone fruit to grace us with their presence before we hit winter. They are quintessentially autumnal, and I adore everything about them. Last year at this time I made a delicious roast plum ice cream with cinnamon and bay then chopped a few up to make easy plum muffins with a hint of lemon & cinnamon. This year I’ve developed a recipe for this easy plum tarte tatin. Just look at that these beauties.

What Is a Tarte Tatin?

A tarte tatin is a French upside-down tart, traditionally made with apples, where the fruit is cooked directly in caramel in an ovenproof pan and then covered with pastry before baking. When it comes out of the oven, you flip it onto a plate so the caramelised fruit sits on top. The original was reportedly created by accident at the Hotel Tatin in France in the late 1800s and has been a classic ever since.

This version uses plums in place of the traditional apple, which gives a more complex, slightly tart result that works beautifully with the caramel.

Choosing the Right Plums

This is the single most important factor in whether your tarte tatin works. Choose bigger, firmer plums rather than small, very ripe ones. Overripe plums release too much liquid during baking, which can make the caramel watery and the pastry soggy when you flip the tart. Firm plums hold their shape, stay put in the caramel, and give you clean, defined slices.

One reader made this with frozen plums and reported an excellent result, noting that sharp purple plums in particular work well because their acidity balances the sweetness of the caramel.

Tips for the Best Plum Tarte Tatin

Use an ovenproof frying pan if you can. Making the caramel and baking the tart in the same pan means less washing up and less risk of the caramel setting before you get the plums arranged. A 23cm (9 inch) pan is the right size for this recipe.

If you do not have an ovenproof pan the right size, make the caramel in a frying pan and pour it into a 23cm round cake tin (not loose-bottomed) before arranging the plums and adding the pastry.

Roll the pastry out slightly if it is not quite wide enough to cover your pan. You want it to overlap the edges by about a centimetre so you can tuck it in around the plums.

Do not use a loose-bottomed tin. The caramel will leak through the base during baking.

Work quickly when arranging the plums. The caramel starts to set as it cools, so have your plums halved and stoned before you start cooking.

Serving Suggestions

Serve this warm or at room temperature. Vanilla ice cream is the obvious pairing and it is hard to argue with. Whipped cream or chantilly cream works equally well if you prefer. The tart is best eaten on the day it is made, while the pastry is still crisp.

FAQs for plum tarte tatin

Can I make a plum tarte tatin with frozen plums?

Yes. One reader made this successfully with frozen plums and loved the result. Defrost the plums fully and pat them dry before using to remove as much excess moisture as possible. Firm, sharp-flavoured plums work best.

Why is my tarte tatin too watery?

The most likely cause is very ripe or small plums, which release a lot of liquid as they bake. Use bigger, firmer plums and the caramel should stay thick and glossy. If you do end up with excess liquid after baking, carefully pour it off before flipping the tart.

Can I use shortcrust pastry instead of puff pastry?

Tarte tatin is traditionally made with puff pastry, which gives the characteristic flaky, golden top. Shortcrust will work in terms of structure but you will lose that layered texture. Puff pastry is worth using here, and a good all-butter sheet from the shops is perfectly fine.

What size pan do I need?

A 23cm (9 inch) ovenproof frying pan or cake tin is the right size for this recipe. Do not use a loose-bottomed tin as the caramel will leak. This recipe makes one tart and cannot be scaled up; if you need more, make a second tart separately.

Can I make this in advance?

The tart is best made and served on the day. The pastry softens as it sits, so it is worth baking it closer to when you plan to eat. You can prep the plums and make the caramel in advance, then add the pastry and bake when you are ready.

How do I flip a tarte tatin without making a mess?

Make sure your serving plate is larger than the pan. Place the plate firmly on top of the pan, hold both together with oven gloves, and flip in one confident motion. Leave the pan on the plate for a minute before lifting it off, letting any caramel still clinging to the pan drip over the plums.

Recipe – makes one plum tarte tatin – serves 4 – 6

It cannot be scaled up (if you scale this recipe up, make a second or third tart)

Easy Plum Tarte Tatin Recipe

An easy upside-down plum tart made with a quick stovetop caramel, ripe plums, bay, cinnamon and all-butter puff pastry. Ready in under 45 minutes and serves 4 to 6.

Print Recipe

Prep Time:15 minutes mins

Cook Time:25 minutes mins

Ingredients

• 30 grams butter
• 80 grams sugar or 100 grams if omitting the maple syrup
• 2 Tbsp maple syrup optional
• 2 bay leaves optional
• ½ tsp cinnamon
• 1 tsp vanilla extract
• 7 plums approximately 600 grams, halved lengthways and stones removed
• 1 x 250 gram sheet all-butter puff pastry

Instructions

• Preheat the oven to 180°C (350°F).
• Heat an ovenproof skillet over medium heat. Add the butter and bay leaves and allow to melt and bubble. Add the sugar and maple syrup and stir to dissolve. Cook for a minute or so until bubbling, then add the cinnamon and vanilla. Cook for a few more seconds, then turn off the heat and remove the bay leaves.
• If using a cake tin, carefully pour the caramel into the base of the tin now.
• Arrange the plum halves cut side down in the caramel, fitting them snugly in a single layer. Drape the puff pastry over the top, tucking the edges in around the plums.
• Bake for 25 to 30 minutes until the pastry is deep golden brown.
• Remove from the oven and allow to rest for 2 minutes. Place a serving plate larger than the pan firmly on top, then flip in one confident motion. Leave the pan on the plate for a minute before lifting it off so the caramel drips over the fruit.
• Serve warm or at room temperature with vanilla ice cream or whipped cream.

Notes

Use firm, larger plums rather than small, very ripe ones. Overripe plums release too much liquid and can make the pastry soggy. If there is excess liquid in the pan after baking, pour it off before flipping. Do not use a loose-bottomed cake tin as the caramel will leak.

Storage: Best eaten on the day of baking while the pastry is still crisp. Store leftovers covered at room temperature for up to one day.

Reheating: Reheat individual slices in a dry frying pan over medium-low heat, or in the oven at 160°C (325°F) for 8 to 10 minutes. Avoid the microwave as the pastry will go soft.

Freezing: Not recommended. The pastry loses its texture on thawing.

Servings: 6

Author: Sam Linsell

A few of my other favourite plum recipes:

The famous purple plum torte (this might be the best dessert you can make with plums)

Plum & frangipane galette

Easy roasted plum Eton mess with almonds

Louise cake with plum & coconut

Roast plum ice cream

Easy duck pancakes with plum sauce

A few other stone fruit & fruit desserts you will love

The perfect easy apricot torte

The best apple and berry crumble

Easy apricots poached in chamomile tea

The best cherry galette with a flaky crust

Nectarine, blueberry and bourbon pie

Easy plum frangipane galette

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