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.
Boschendal sent me a bag of plums with a hamper of other delicious produce from their farm shop last Friday. They are now selling this, along with a range of beautiful locally-made homeware online too. Like this linen-printed napkin which I’ve used in my imagery for this post. To shop the high-quality Boschendal farm produce click here.
A few of my other favourite plum recipes:
*Cook’s notes – I like to make my tatin in the frying pan I make the caramel. It’s just easier that way. If you don’t have the right size pan, then use a 23cm cake tin (not loose-bottomed) and prepare your caramel in a frying pan before. If necessary, roll the pastry out a little if it is not wide enough to cover your pan.
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)
Plum tarte tatin recipe
- 30 gms butter
- 80 gms sugar
- 2 Tbsp maple syrup optional otherwise omit and use 100gms sugar
- 2 bay leaves optional
- ½ tsp cinnamon
- 1 tsp vanilla extract
- 7 plums aprox. weighing more or less 600gms, cut in half lengthways and stones removed
- 1 x 250gm sheet of all-butter puff pastry
- Preheat the oven to 180C/ 350F.
- Heat an ovenproof skillet over medium heat and add the butter and bay leaves. Allow to melt and start to bubble. Add the sugar and maple syrup and stir to dissolve. Cook this for a minute or so until the sugar and butter are bubbling. Add the cinnamon and vanilla and cook for a few more seconds. Turn off the heat and remove the bay leaves. If you are using a cake tin, decant the caramel into the bottom of the tin.
- Place the plums cut side down around the caramel and then drape the puff pastry over the plums tucking in any edges.
- Bake for 25 minutes and until the pastry is golden brown.
- Remove and carefully flip the plum tart tartin out onto a serving plate. Serve warm or at room temperature with vanilla ice cream.