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.
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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