Easy plum tarte tatin

Plum tarte tatin recipe

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.

A bowl of plums for a plum tarte tatin

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.

Plum tarte tatin recipe

A few of my other favourite plum recipes:

The famous purple plum torte

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

Plum tarte tatin recipe
Plum tarte tatin recipe

A few other stone fruit desserts you will love

The perfect easy apricot torte

Easy apricots poached in chamomile tea

The best cherry galette with a flaky crust

Nectarine, blueberry and bourbon pie

Easy plum frangipane galette

Plum tarte tatin recipe with a scoop of vamilla ice cream

*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

A delicious and easy plum tarte tatin recipe with a hint of bay and cinnamon.
Print Recipe
Plum tarte tatin recipe
Prep Time:15 minutes
Cook Time:25 minutes


  • 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.


This tart can be served warm straight out of the oven or at room temperature.
Serve with whipped cream or chantilly cream if you prefer this to vanilla ice cream.
Author: Sam Linsell


 Find me on Instagram & Pinterest



  1. Tried this, delicious…… thanks

  2. So glad you enjoyed this Elize

  3. Deborah Ribeiro says:

    Do you think I could substitute filo rough for puff pastry?

  4. Hi Deborah – I’m afraid I don’t know filo rough. Tarte tatins are traditionally made with puff pastry so that’s all I use for this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating