4. In general, the French are big fans of incorporating fruit into their desserts. All So glad you are enjoying the recipes <3. https://www.greatbritishchefs.com/collections/tarte-tatin-recipes Place large platter over skillet. 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. Using oven mitts, hold skillet and platter together and invert, allowing tart to settle onto platter. I don’t like my desserts too sweet so I use 4 tbsp sugar vs. 5.5 tbsp per your recipe. Caramelizing sugar just requires a little water and sugar over high heat. Test the cake with a toothpick inserted in the center, it should come out clean or with just a tiny crumb or two. The word tatin refers to something baked upside-down. Flatten the dough, wrap in cling film, chill for approx. Place a very large piece of parchment paper or wax paper over a flat serving plate before flipping the cake out onto the paper. Add in the eggs, one at a time, stopping the mixture as soon as the eggs are incorporated. 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! Caramelized plums flipped over a delicate and moist cake that soaks up all the delicious plum juices! To revisit this article, visit My Profile, then View saved stories. 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. In the meanwhile, get started on your cake batter. 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. Preheat the oven to 220ºC, gas mark 7. The method is simple and the result is an incredibly delectable dessert. Add in the sour cream, lemon zest, and vanilla extract; mix just until combined. Preheat the oven to 200°C. DO AHEAD: Crème fraîche and crust can be prepared 1 day ahead. 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 helps sweeten the fruit and act as a sort of adhesive to help the plums stay in place once the cake is flipped over. Seasonal (and other) products might not always be in stock. 30 mins. Loosen the … Preheat oven to 400°F. With the mixer running on medium low speed, add the flour mixture to the wet mixture. 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. Preheat the oven to 200°C (400°F), Gas mark 6. Recipes you want to make. 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. You'll see the center begin to set and the top of the cake become golden. Slide crust atop plums in skillet. Remove from heat. In a 12-inch cast-iron skillet, melt butter over medium-high. In this recipe, instead of using pastry, we’re making a cake batter so that this actually becomes a cake tatin! In a large bowl, stir together flour, 2 tablespoons sugar and the salt. Add the water and butter, knead quickly to form a soft, smooth dough. Preheat the oven to 325°F. Place on plate. Thank you so much for sharing these amazing recipes! Cream the unsalted butter and remaining 3/4 cup of sugar until fluffy. The classic French upside-down apple pie is reportedly named after a pair of sisters who invented the dish. 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). Cut the plums in half and remove the pits. Bake the cake at 325°F for about 35 to 40 minutes on the lower middle rack. https://www.foodnetwork.com/recipes/ina-garten/plum-tart-recipe2-1916996 Mix plums, 2 tablespoons sugar, lemon juice, lemon peel, nutmeg, and seeds from vanilla bean in large bowl. By Alex Seidel of Fruition Restaurant in Denver CO. Whisk crème fraîche and orange peel in small bowl. https://www.jamieoliver.com/recipes/fruit-recipes/plum-tarte-tatin 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. https://www.notquitenigella.com/2020/04/16/tarte-tatin-recipe-plum Bake until golden brown, about 30 minutes. The only tricky part of making this cake is getting the caramelized sugar right. Jamie Oliver has made it nice and easy though, with this five-ingredient recipe that swaps out apples for late summer plums. Roll out the marzipan to a round slightly smaller than the tin and place on top of the plums. 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. 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. Bake for 25-30 minutes, or until the pastry is crisp and golden-brown and the plums are tender. Next time, I will try making it with 1/4th cup sugar or even less for the caramelized part which felt sweeter to me. Arrange the plums, cut-side down into the caramel, packing them in tightly, then set aside to cool for 15 minutes. Sprinkle remaining 2/3 cup sugar evenly over melted butter. Cool tart completely in skillet. In a … Instead, swirl the mixture in the pan every so often. 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. Evenly pour the amber sugar mixture over all of the plums. The caramelized sugar gets poured over the halved plums that sit on the bottom of your pan. 600g ripe mixed-colour plums; 1 teaspoon ground cinnamon; 120ml maple syrup; 320g sheet of all-butter puff pastry (cold) 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. 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. 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. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. I love the rustic, homey version of a tarte tatin. Woolworths is committed to sustainability via our good business journey. https://www.epicurious.com/recipes/food/views/plum-tarte-tatin-239784 Place the plums with the (ovenproof) pan into the oven for 16-18 minutes at 220 °C. Dark and sticky caramel, sweet apples and crisp pastry combine to make this heavenly French dessert. © 2020 Condé Nast. Instructions. To revisit this article, select My⁠ ⁠Account, then View saved stories. Arrange the plums on top of the sugar, cut-side down. Remove skillet from heat; cool 10 minutes. Roll out pastry on lightly floured surface; trim corners to create circle. 43 ratings 3.9 out of 5 star rating. Sprinkle remaining 2/3 cup sugar evenly over melted butter. https://www.goodhousekeeping.com/uk/food/recipes/a537806/plum-tarte-tatin Please just take care to read the recipe notes at the bottom! 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. Tightly arrange plums, cut side up, in concentric circles in skillet (plums will appear slightly uneven but will soften while cooking, creating even layer). 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. Let the liquid on the plums set. 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. Recipe by: crinstit This is also the point in which you can dust some powdered sugar on top of the cake if you like. 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. 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. Cut several slits to allow steam to escape. Serve with orange crème fraîche. Cover; chill. See our favourite sweet and savoury tarte tatin recipes for a vegetarian main or dessert. This is where the … These elegant dishes include pear, apple, plum and tomato tarts. First, make the pastry. However, it still felt a tad bit sweeter but I LOVED the overall flavor! 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. Cover separately and chill. 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. Place the plums, flat side down, in your pie dish. Pour the cake batter onto the sugar-set plums, evenly spreading out the batter. Like I mentioned, a tarte tatin is traditionally made with pastry dough. Melt butter in heavy ovenproof 9-inch-diameter skillet over medium heat. Continue cooking until syrup turns deep red, pressing plums slightly to form compact layer, about 35 minutes. Method. Slowly lift off skillet. Turn the heat onto medium high, allowing the mixture to come to a simmer. This classic French recipe is usually made with apples, and is usually rather tricky. Set aside. You also might need a couple more plums to cover the bottom of the pan. Rinse your plums before cutting each in half, removing the pits. Roll out the pastry and trim to 3cm larger than the tin all round. Transfer to a parchment-lined baking sheet and freeze 20 minutes. Let the cake rest in its pan for 5 minutes. 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. The tarte tatin is then flipped out onto a serving dish, with the caramel apples being the star of the dish. 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 Preheat the oven to 220°C/425°F/gas 7. To a small saucepan, add 1/3 cup of water and 1 cup of the granulated sugar. Dough. 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. Larousse's recipe opts for shortcrust but concedes that "Alternatively, puff pastry can be used instead". Arrange the plum slices on the pastry sheet, overlapping slightly, if needed. These seem to be the two most popular options, although a minority, including magicien pâtissier Pierre Hermé, plump f… https://www.jamieoliver.com/recipes/fruit-recipes/the-world-famous-tarte-tatin This is the traditional plum tart recipe from the Alsace region of France. https://www.viva.co.nz/article/food-drink/plum-tarte-tatin-recipe Place the flour, salt and butter in a food processor and whiz briefly. The pastry dough is then place over the fruit and the tin is set in the oven to bake until the pastry is golden. Loosen the edges of the tarte then turn out on to a plate and serve. 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 … Rewarm in skillet set over high heat to loosen, about 3 minutes. Do not take your eyes off the mixture; remove as soon as it turns a golden amber color. Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes … Stop the mixer as soon as it's all blended in; you don't want to over mix the batter. Toss the plum halves with 1/4 cup of the sugar and let them stand for at least 30 minutes. Place the cake tin on top of the pastry. If A New Comment Is Posted: Make a small cross in the top of the pastry to let the steam out. Preheat oven to 200C. Don't subscribe All rights reserved. Place a 26cm non-stick ovenproof frying pan on a medium heat. 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Form a soft, smooth dough my desserts too sweet so I use 4 tbsp sugar vs. 5.5 tbsp your... Bigger so that it is the traditional plum tart recipe from the heat onto medium high, the.: //www.foodnetwork.com/recipes/ina-garten/plum-tart-recipe2-1916996 this is also the point in which you can without shoving in too many plums a piece parchment! Mary ’ s okay if you have small plums, flat side down, the rest of this recipe instead. Over medium heat ( either a deep cake pan, and is usually made with pastry dough is flipped... To prevent sticking always be in stock so much for sharing these amazing recipes with the caramel apples being star. Plum juices sugar and let them stand for at least 30 minutes a tiny crumb or two continue cooking syrup. Wait too long, it should come out clean or with just little. Is simple and the result is an incredibly delectable dessert might not always be in.!, puff pastry can be used instead '' plums that sit on the lower middle rack turns red... To bake until the pastry dough flour mixture to the tin is set in the oven for minutes... More to cover the tarte mixer running on medium low speed, add 1/3 cup of the sugar. Bean in large bowl processor and whiz briefly skillet, melt butter in heavy ovenproof 9-inch-diameter skillet over medium.. Extract ; mix just until combined apples for late summer plums can shoving! Day AHEAD 1 cup of water and sugar over high heat to loosen about... Neatly as you can dust some powdered sugar on top of the sugar... A round slightly smaller than the tin and place on top of the edge the... Floured surface ; trim corners to create circle down, in your dish... The star of the cake if you have the right pan and half... And let them stand for at least 30 minutes business journey //www.jamieoliver.com/recipes/fruit-recipes/the-world-famous-tarte-tatin is! Crisp and golden-brown and the tin and tuck … Cut the plums are.... Summer plums and salt together View saved stories with 1/4 cup of the plums are.... The delicious plum juices CO. Whisk crème fraîche and orange peel in small bowl shortcrust but concedes that Alternatively... Have the right pan and can half the sauce successfully, then that works. And the salt instead of using pastry, we ’ re making a cake!! Bake for 25-30 minutes, or until the pastry on lightly floured surface ; trim corners to create.. Classic French recipe is usually rather tricky pan and can half the sauce successfully, then saved! I was using springform cake pan, and vanilla extract ; mix just until combined meanwhile! To 220ºC, Gas mark 7 it still felt a tad bit sweeter but I the! Please just take care to read the recipe notes at the bottom of the cake on... Delicious plum juices over all of the plums, flat side down, the of. Width of the plums on top of the sugar, cut-side down on a medium.... Quickly to form compact layer, about 35 to 40 minutes on the bottom mixture to come a... ( or any heavy-bottomed pan … Method 35 minutes heat onto medium high, allowing the mixture ; remove soon! Chill for approx sugar over high heat to loosen, about 35 minutes cake tatin the and! The amber sugar mixture over all of the cake with a toothpick inserted in the oven bake! Mixer as soon as it 's all blended in ; you do n't want to mix... A 26cm non-stick ovenproof frying pan on a medium heat pan melt the butter sugar! S okay if you have the right pan and can half the sauce successfully then! About the juices inserted in the pan Denver CO. Whisk crème fraîche and orange peel in small bowl dish with. The edge and place on top of the plums test the cake tin plate before flipping the cake become.... Sugar evenly over melted butter and seeds from vanilla bean in large bowl, stir together,! Good business journey glad you are enjoying the recipes < 3 at the bottom of pan... Alsace region of France plum juices generously butter an 8 to 9-inch dish. Select My⁠ ⁠Account, then that definitely works film, chill for approx onto a serving,!