• Carolyn

Plum Tarte Tatin

For those of you who are unfamiliar with this classic French dessert, a tarte tatin consists of caramel made on the stove top in an oven safe dish, topped with slices of fruit which are cooked in the caramel, covered with a layer of pastry, baked and then inverted #drool

I added some red wine to this, because I don't mind if the kids sleep a few hours extra #kiddingnotkidding

But you can leave out the wine and proceed with the rest of the recipe. It is delicious and something different for the family to enjoy


For the crust

180 gm flour

1/2 tsp salt

50 gm butter

50 gm powdered sugar

1 egg (or 2 tbsp fresh cream for an eggless option)

1 tsp vanilla extract

For the plums

10 to 12 plums, halved with seed removed

5 tbsp brown sugar

3 tbsp butter

1/2 tsp cinnamon powder

2 tbsp red wine (optional)


-Preheat the oven to 180 C

-Mix the flour and salt together and serve aside

-Cream the butter and sugar together until fluffy. Add the egg (or fresh cream) and vanilla to this and mix again until incorporated

-Add the flour to this mixture in 2 installments until it becomes a soft dough

-This will need to be refrigerated for at least an hour or more for best results

-Roll out the dough into a rough circle between 2 sheets of cling wrap or baking paper

For the filling

In an oven proof dish, on the stove top, add rhe brown sugar and allow it to caramelize slightly. Add the butter into this. It will get foamy. Put the cinnamon powder and the red wine if using and lower the flame and let it reduce for a few minutes.

Place the plum halves, round side down, into the pan.

Remove from the heat.

Place the pie crust circle on the top of these jammy plums and tuck in the edges around it.

Bake for 20 to 25 minutes


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