Place the flour, salt and butter in a food processor and whiz briefly. Add the water and butter, knead quickly to form a soft, smooth dough. The tart would be baked just like I described earlier, then immediately flipped out onto a serving plate so that the plums are on top and the golden pastry is underneath. https://www.viva.co.nz/article/food-drink/plum-tarte-tatin-recipe Preheat the oven to 200°C. Instead, swirl the mixture in the pan every so often. https://www.goodhousekeeping.com/uk/food/recipes/a537806/plum-tarte-tatin I love the rustic, homey version of a tarte tatin. In a 12-inch cast-iron skillet, melt butter over medium-high. To make a plum tarte tatin, you’d normally place the plum halves on the bottom of your pan, pour caramel sauce over the plums, then place a round of pastry dough over the plums. The caramelized sugar gets poured over the halved plums that sit on the bottom of your pan. 43 ratings 3.9 out of 5 star rating. Recipes you want to make. With the mixer running on medium low speed, add the flour mixture to the wet mixture. Loosen the … 600g ripe mixed-colour plums; 1 teaspoon ground cinnamon; 120ml maple syrup; 320g sheet of all-butter puff pastry (cold) To make a plum tarte tatin, you’d normally place the plum halves on the bottom of your pan, pour caramel sauce over the plums, then place a round of pastry dough over the plums. Bake the cake at 325°F for about 35 to 40 minutes on the lower middle rack. Arrange the plum slices on the pastry sheet, overlapping slightly, if needed. Transfer to a parchment-lined baking sheet and freeze 20 minutes. Place large platter over skillet. Slowly lift off skillet. Let stand 30 minutes. To revisit this article, visit My Profile, then View saved stories. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. … Remove from the heat and sprinkle over the cinnamon. Thank you so much for sharing these amazing recipes! So unimportant is the pastry base in this particular tart that, unusually in Gallic cuisine, one has a certain freedom to drape whatever sort one likes on top of the apples – because really, it's besides the point. The method is simple and the result is an incredibly delectable dessert. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. If A New Comment Is Posted: Method. Using a pastry blender or your fingertips, cut or rub 1/2 cup butter into flour until the pieces are the size of small peas. Make a small cross in the top of the pastry to let the steam out. Preheat oven to 200C. Plum & marzipan tart tatin. Generously butter an 8 to 9-inch round dish (either a deep cake pan or a glass pyrex round dish). Try to fit them in as neatly as you can without shoving in too many plums. Whether you’re making an apple tarte tatin or a banana tarte tatin, you’re usually caramelizing some fruit then pour the fruit into a baking tin. Tips for making this easy plum tarte tatin recipe: Arrange the plums tightly in your skillet with the rounded side down. The French love using fruits in their desserts, and this plum tarte tatin recipe is no exception. I LOVE your lemon ricotta cake. Place the cake tin on top of the pastry. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Cut the plums in half and remove the pits. First, make the pastry. This is the traditional plum tart recipe from the Alsace region of France. Serve with orange crème fraîche. Let the liquid on the plums set. Next time, I will try making it with 1/4th cup sugar or even less for the caramelized part which felt sweeter to me. Place a 26cm non-stick ovenproof frying pan on a medium heat. Dark and sticky caramel, sweet apples and crisp pastry combine to make this heavenly French dessert. This is also the point in which you can dust some powdered sugar on top of the cake if you like. Arrange the plums, cut-side down into the caramel, packing them in tightly, then set aside to cool for 15 minutes. Please just take care to read the recipe notes at the bottom! Cover; chill. Bake until golden brown, about 30 minutes. These elegant dishes include pear, apple, plum and tomato tarts. Flatten the dough, wrap in cling film, chill for approx. ), and totally worth the careful attention. In general, the French are big fans of incorporating fruit into their desserts. In this recipe, instead of using pastry, we’re making a cake batter so that this actually becomes a cake tatin! To a small saucepan, add 1/3 cup of water and 1 cup of the granulated sugar. Set aside. After that turn over the tarte tatin (refer to video below), add some vanilla ice-cream over the steaming tarte tatin … Evenly pour the amber sugar mixture over all of the plums. This is where the … Preheat oven to 400°F. Drizzle accumulated juices from bowl over top. I don’t like my desserts too sweet so I use 4 tbsp sugar vs. 5.5 tbsp per your recipe. Otherwise, the cake looked terrific and I will try to make it again with less sugar )) Again, if somebody likes it really sweet – this is an awesome recipe! Tarte tatin. If you have the right pan and can half the sauce successfully, then that definitely works! Once you get this part down, the rest of this recipe is a piece of cake (no pun intended! In a separate bowl, sift the flour, baking powder, and salt together. Pour the cake batter onto the sugar-set plums, evenly spreading out the batter. Sprinkle the sugar into a 20 x 15 cm baking tray in an even layer, then arrange the plums on the sugar, cut side down. 30 mins. Let the cake rest in its pan for 5 minutes. Thanks so much for the comment, Aanchal! In a large bowl, stir together flour, 2 tablespoons sugar and the salt. Toss the plum halves with 1/4 cup of the sugar and let them stand for at least 30 minutes. Add in the sour cream, lemon zest, and vanilla extract; mix just until combined. Woolworths is committed to sustainability via our good business journey. Roll out pastry on lightly floured surface; trim corners to create circle. Place the plums, flat side down, in your pie dish. https://www.jamieoliver.com/recipes/fruit-recipes/the-world-famous-tarte-tatin Remove from heat. Sprinkle remaining 2/3 cup sugar evenly over melted butter. https://www.jamieoliver.com/recipes/fruit-recipes/plum-tarte-tatin Continue cooking until syrup turns deep red, pressing plums slightly to form compact layer, about 35 minutes. The only tricky part of making this cake is getting the caramelized sugar right. It is made with damson plums and a yeast pastry. These seem to be the two most popular options, although a minority, including magicien pâtissier Pierre Hermé, plump f… Cream the unsalted butter and remaining 3/4 cup of sugar until fluffy. Use a rubber spatula to scrape up any batter from the bottom and sides of the bowl and give the entire batter a good stir. Instructions. The tarte tatin is then flipped out onto a serving dish, with the caramel apples being the star of the dish. You'll see the center begin to set and the top of the cake become golden. Cut several slits to allow steam to escape. Cooking advice that works. All Do not take your eyes off the mixture; remove as soon as it turns a golden amber color. Halve and destone the plums, add to the pan with 30ml … Sprinkle remaining 2/3 cup sugar evenly over melted butter. You can make it either with a flan (as they do in the Haut-Rhin region), or with sugar and cinnamon (as they do in Bas-Rhin). This cake tatin version is no exception. https://www.notquitenigella.com/2020/04/16/tarte-tatin-recipe-plum https://www.meatfreemondays.com/recipes/jay-morjaria-plum-tarte-tatin Caramelized plums flipped over a delicate and moist cake that soaks up all the delicious plum juices! Seasonal (and other) products might not always be in stock. By Alex Seidel of Fruition Restaurant in Denver CO. Whisk crème fraîche and orange peel in small bowl. I was using springform cake pan, and I am glad I read the note about the juices! Remove skillet from heat; cool 10 minutes. Restaurant recommendations you trust. If you have any of this shallot and tomato tarte tatin leftover you can pop it into an airtight container and save for the next day for lunch. . BUT, if you have astandard 9 inch pan, or a pan with a bigger diameter that's not as deep, you might want to place your pan on top of a baking sheet while it bakes to prevent plum juices from dripping all over your oven floor. © 2020 Condé Nast. Stop the mixer as soon as it's all blended in; you don't want to over mix the batter. Roll out the pastry and trim to 3cm larger than the tin all round. This helps sweeten the fruit and act as a sort of adhesive to help the plums stay in place once the cake is flipped over. Larousse's recipe opts for shortcrust but concedes that "Alternatively, puff pastry can be used instead". Preheat the oven to 220ºC, gas mark 7. After about 1/2 an hour or so when the cake's juices aren't so runny, you can slide the cake off the sheet and onto the plate, or just leave as is. Preheat the oven to 220°C/425°F/gas 7. So glad you are enjoying the recipes <3. Lift the pastry on to the tin and tuck … Once it looks like the entire cake has pretty much set except for a small part in the center, increase the heat to 350°F to bake for another 5 minutes. DO AHEAD: Crème fraîche and crust can be prepared 1 day ahead. Recipe by: crinstit This classic French recipe is usually made with apples, and is usually rather tricky. The classic French upside-down apple pie is reportedly named after a pair of sisters who invented the dish. Mary’s wise words If you have small plums, you might need to use a few more to cover the tarte. Once the tart has finished baking, the tart is taken out of the oven and immediately flipped over onto a serving plate so that the pastry dough is not on the bottom and the fruit is resting on top. The word tatin refers to something baked upside-down. Press crust edges down around plums at edge of skillet. Loosen the edges of the tarte then turn out on to a plate and serve. Whether it’s a custard that’s been topped with fruit or a cake tatin like this recipe, where the plums are embedded in the surface of the cake batter. Place a very large piece of parchment paper or wax paper over a flat serving plate before flipping the cake out onto the paper. Let stand at least 30 minutes and up to 4 hours at room temperature. All rights reserved. Place the plums with the (ovenproof) pan into the oven for 16-18 minutes at 220 °C. Slide crust atop plums in skillet. In an ovenproof frying pan melt the butter and sugar slowly until it becomes a caramel colour. Add in the eggs, one at a time, stopping the mixture as soon as the eggs are incorporated. https://www.greatbritishchefs.com/collections/tarte-tatin-recipes Bake for 25-30 minutes, or until the pastry is crisp and golden-brown and the plums are tender. Preheat the oven to 200°C (400°F), Gas mark 6. In the meanwhile, get started on your cake batter. Preheat the oven to 325°F. Hi Maria! Roll out the pastry just a little bit bigger so that it is the width of the cake tin. If you wait too long, it can very easily burn. I make my cake in a 8.25" glass baking dish that is prettydeep (deeper than a standard pie dish), therefore, I didn't have a problem with theplum juices overflowing out of the pan as the cake baked. Ingredients. Mix the flour and salt in a bowl. Roll out the marzipan to a round slightly smaller than the tin and place on top of the plums. Dough. Place on plate. Arrange the plums on top of the sugar, cut-side down. Cook over medium heat, shaking skillet gently to prevent sticking. The trick is not to take your eyes off the heated sugar for even a second, and to remove the sugar from the heat as soon as it turns a warm, amber color. Turn the heat onto medium high, allowing the mixture to come to a simmer. Rinse your plums before cutting each in half, removing the pits. The juices of the plums will probably run down the sides of the cake, which is why it's good to use the sheet of paper underneath. You also might need a couple more plums to cover the bottom of the pan. I’m like you and don’t usually sweeten my desserts too much but I find two issues with the plum tatin that make me personally feel the amount of sugar here is ok: Finding sweet plums at the market is often a challenge in the States; and secondly, lot of the caramelized juices in this recipe come off the cake, as I’m sure you saw But, depending on the pan you use, using less caramel sauce for the bottom of the pan can be tricky. Jamie Oliver has made it nice and easy though, with this five-ingredient recipe that swaps out apples for late summer plums. Replies to my comments, 5 ripe purple plums or 10 small prune plums, 6 tbsp unsalted butter, plus more for greasing pan, room temperature, 1/3 cup sour cream (or 1/3 cup plain yogurt). Cover separately and chill. This plum cake tatin is made in a similar fashion, but instead of using pastry dough, we whisk up a delicious cake batter. Caramelizing sugar just requires a little water and sugar over high heat. The great thing about a tarte tatin recipe is that you can use all sorts of fruit and really make the best of each season. However, it still felt a tad bit sweeter but I LOVED the overall flavor! Mix plums, 2 tablespoons sugar, lemon juice, lemon peel, nutmeg, and seeds from vanilla bean in large bowl. Commentdocument.getElementById("comment").setAttribute( "id", "a7d2d2dbc223ba06ad48373c433ce93a" );document.getElementById("gd239226ee").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Do NOT stir the sugar mixture. In the more recent years, the tarte tatin has evolved and taken many different shapes, but hey, I’m a traditionalist…for the most part. Using oven mitts, hold skillet and platter together and invert, allowing tart to settle onto platter. Sprinkle the pastry sheet with the almonds and 2 tablespoons sugar to within 1/4-inch of the edge. In a … https://www.foodnetwork.com/recipes/ina-garten/plum-tart-recipe2-1916996 Unroll the puff pastry sheet and roll out to increase the width a little, then cut a circle of around 25cm in diameter (use a dinner plate to help get a … See our favourite sweet and savoury tarte tatin recipes for a vegetarian main or dessert. To revisit this article, select My⁠ ⁠Account, then View saved stories. Melt butter in heavy ovenproof 9-inch-diameter skillet over medium heat. The pastry dough is then place over the fruit and the tin is set in the oven to bake until the pastry is golden. Like I mentioned, a tarte tatin is traditionally made with pastry dough. So, I used the same logic here and used 1/3rd cup sugar for the caramelized sugar and 1/3rd cup sugar for the batter to make this cake. Rewarm in skillet set over high heat to loosen, about 3 minutes. Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes … Tightly arrange plums, cut side up, in concentric circles in skillet (plums will appear slightly uneven but will soften while cooking, creating even layer). 4. Test the cake with a toothpick inserted in the center, it should come out clean or with just a tiny crumb or two. It’s okay if you have small spaces between the plums. Don't subscribe The genius behind this method is that when you flip the dessert out of the pan, all the plum juices sink down into the cake and you get a deliciously sweet and moist cake full of plum juices. Ad Choices, sheet frozen puff pastry (half of 17.3-ounce package), thawed, 1/4 pounds sweet firm red plums (such as Burgundies or Satsumas), halved, pitted, Alex Seidel of Fruition Restaurant in Denver C. Place a 10 inch cast iron skillet (or any heavy-bottomed pan … The sweet plum tomatoes and the tender shallots make a delicious combination in this recipe to create a rich, mouth-watering dinner or lunch. Cool tart completely in skillet. Sprinkle with sugar and salt; place plums, cut … I lined it carefully with parchment paper so it doesn’t leak, and it definitely saved the oven & the delicious juices Followed the recipe very precisely, except the “caramelized sugar” part – I halved the quantity, since it appeared to me that there is pretty a lot sugar in the cake already… I am from Europe and my husband is American, and I’ve learned that people in US really love it more sweet when it comes to desserts, but in my personal opinion – so much sugar in this lovely tatin overpowers the delicious fragrant and gentle flavour of plums. https://www.epicurious.com/recipes/food/views/plum-tarte-tatin-239784 Plum Tarte Tatin Serves 6 1 sheet frozen puff pastry2 # red plums (satsumas split and pitted)2/3 cup sugar6 tbsp unsalted butter1/4 cup MH port1 Tbsp fresh lemon juice In a heavy bottom pan, melt the Mary ’ s wise words if you have small plums plum tarte tatin recipe you might need couple. 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