Mary Berry’s Plum Tarte Tatin features ripe mixed-color plums tossed with cinnamon and maple syrup, baked beneath a golden puff pastry crust. Serve warm, inverted onto a plate, with a scoop of vanilla ice cream. This delightful dessert serves 6 and takes about 40 minutes to prepare and bake.
Try More Mary Berry Recipes:
💓 Why You’ll Love This Plum Tarte Tatin Recipe:
- Rich Flavor: The combination of ripe mixed-color plums, cinnamon, and maple syrup creates a rich and indulgent flavor profile.
- Crisp Puff Pastry: The golden-brown, flaky puff pastry crust adds a delightful contrast in texture to the soft, caramelized plums.
- Simplicity: With just a handful of ingredients and straightforward instructions, this recipe is easy to follow and perfect for both novice and experienced bakers.
- Warm and Comforting: Served warm straight from the oven, this dessert provides a comforting and satisfying end to any meal, especially during cooler months.
- Perfect for Any Occasion: Whether you’re hosting a dinner party or simply craving a sweet treat, this Plum Tarte Tatin is a versatile dessert option that is sure to please everyone.
- Balance of Sweet and Tart: The natural sweetness of the plums is balanced perfectly by the hint of cinnamon and maple syrup, resulting in a harmonious flavor profile that is neither too sweet nor too tart.
❓ What Is Mary Berry’s Plum Tarte Tatin Recipe?
Mary Berry’s Plum Tarte Tatin recipe features ripe mixed-color plums tossed in cinnamon and maple syrup, baked beneath a golden puff pastry crust. Serve warm, inverted onto a plate, with vanilla ice cream.
🍒 Mary Berry Plum Tarte Tatin Ingredients
- 600 g ripe mixed-colour plums
- 1 teaspoon ground cinnamon
- 120 ml maple syrup
- 320 g sheet of all-butter puff pastry
- 6 large scoops of vanilla ice cream
🥧 How To Make Mary Berry Plum Tarte Tatin
- Preheat the oven to 200°C (180°C fan/400°F/Gas 6). Halve and stone the plums, then toss them in a bowl with the ground cinnamon and maple syrup until well coated.
- Arrange the plums in a single layer in the base of a 23cm (9in) ovenproof frying pan or skillet.
- Cook over medium heat for 5-7 minutes, or until the plums start to soften and release their juices.
- Remove the pan from the heat and carefully place the sheet of puff pastry over the plums, tucking the edges down around the sides of the pan.
- Transfer the pan to the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and crisp.
- Remove the tarte Tatin from the oven and allow it to cool slightly. Carefully invert the tarte onto a serving plate, so the plums are on top.Serve warm with a scoop of vanilla ice cream on top of each portion.
💭 Recipe Tips
- Puff Pastry: Ensure that the puff pastry is thawed according to package instructions before using it. You can also make your own puff pastry if preferred.
- Cooking Plums: Be careful not to overcook the plums during the initial stovetop cooking. They should soften and release their juices but still hold their shape.
- Tucking in the Edges: When placing the puff pastry over the plums in the pan, make sure to tuck the edges of the pastry down around the sides of the pan. This will help create a neat and tidy edge to the tarte.
- Baking Time: Keep an eye on the tarte while it’s in the oven to ensure that the pastry doesn’t overcook or burn. The pastry should be golden brown and crisp when done.
- Cooling Time: Allow the tarte Tatin to cool slightly before attempting to invert it onto a serving plate. This will help prevent the hot caramelized juices from spilling out.
🍨 What To Serve With Plum Tarte Tatin?
Plum Tarte Tatin pairs wonderfully with a Condensed Milk Ice Cream or a Rhubarb Ice Cream the creamy texture and mild sweetness of the Chocolate Ganache or Cherries Jubileecomplement the warm, caramelized plums perfectly.
🎚 How To Store Leftovers Plum Tarte Tatin?
- Refrigeration: Once cooled cover leftovers plum tarte tatin with plastic wrap or foil and refrigerate for up to 2-3 days.
- Freezing: Wrap cooled leftovers plum tarte tatin tightly in plastic wrap and freeze in an airtight container or freezer bag for up to 1-2 months. Thaw overnight in the refrigerator and reheat before serving.
🥵 How To Reheat Leftovers Plum Tarte Tatin?
- In The Oven: Preheat your oven to 350°F (175°C) place leftovers Plum Tarte Tatin on a baking sheet and cover loosely with foil to prevent excessive browning reheat for about 10-15 minutes or until warmed through.
- In The Microwave: For a quicker option reheat individual slices of Plum Tarte Tatin in the microwave place a slice on a microwave-safe plate and heat on medium power for 5-8 minutes or until heated to your desired temperature.
FAQs
How do I prevent the pastry from getting soggy in Plum Tarte Tatin?
To prevent the pastry from getting soggy, ensure that the plums are well-drained after cooking to remove excess liquid, pre-baking the pastry slightly before assembling the tart can help create a barrier between the fruit and pastry.
Can I make Plum Tarte Tatin ahead of time?
Yes, you can prepare Plum Tarte Tatin ahead of time you can caramelize the plums and assemble the tart, then refrigerate it until ready to bake. Alternatively, you can fully bake the tart and reheat it before serving.
What type of plums should I use for Plum Tarte Tatin?
You can use any ripe, firm plums for Plum Tarte Tatin common varieties include black plums, red plums, or a mixture of both for a visually appealing dish.
How do I know when Plum Tarte Tatin is done baking?
Plum Tarte Tatin is done baking when the pastry is golden brown and crisp, and the caramelized plums are soft and bubbling. You can also check by inserting a toothpick or skewer into the center of the pastry it should come out clean.
What if I don’t have an ovenproof skillet for Plum Tarte Tatin?
If you don’t have an ovenproof skillet, you can caramelize the plums in a regular skillet on the stovetop, then transfer them to a baking dish or pie dish before covering with pastry and baking in the oven.
How do I invert Plum Tarte Tatin without it falling apart?
To invert Plum Tarte Tatin successfully, place a serving plate larger than the skillet over the top of the skillet. Using oven mitts, hold the skillet and plate firmly together and quickly flip them over. Be careful as hot caramel may spill out.
Try More Mary Berry Recipes:
Mary Berry Plum Tarte Tatin Nutrition Facts
Amount Per Serving
- Calories: 570
- Total Fat: 10g
- Saturated Fat: 6g
- Trans Fat: 0g
- Unsaturated Fat: 3g
- Cholesterol: 40mg
- Sodium: 282mg
- Carbohydrates: 43g
- Fiber: 1g
- Sugar: 25g
- Protein: 4g
Mary Berry Plum Tarte Tatin
Description
Mary Berry’s Plum Tarte Tatin features ripe mixed-color plums tossed with cinnamon and maple syrup, baked beneath a golden puff pastry crust. Serve warm, inverted onto a plate, with a scoop of vanilla ice cream. This delightful dessert serves 6 and takes about 45 minutes to prepare and bake.
Ingredients
Instructions
- Preheat the oven to 200°C (180°C fan/400°F/Gas 6). Halve and stone the plums, then toss them in a bowl with the ground cinnamon and maple syrup until well coated.
- Arrange the plums in a single layer in the base of a 23cm (9in) ovenproof frying pan or skillet.
- Cook over medium heat for 5-7 minutes, or until the plums start to soften and release their juices.
- Remove the pan from the heat and carefully place the sheet of puff pastry over the plums, tucking the edges down around the sides of the pan.
- Transfer the pan to the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and crisp.
- Remove the tarte Tatin from the oven and allow it to cool slightly. Carefully invert the tarte onto a serving plate, so the plums are on top.Serve warm with a scoop of vanilla ice cream on top of each portion.
Notes
- Puff Pastry: Ensure that the puff pastry is thawed according to package instructions before using it. You can also make your own puff pastry if preferred.
- Cooking Plums: Be careful not to overcook the plums during the initial stovetop cooking. They should soften and release their juices but still hold their shape.
- Tucking in the Edges: When placing the puff pastry over the plums in the pan, make sure to tuck the edges of the pastry down around the sides of the pan. This will help create a neat and tidy edge to the tarte.
- Baking Time: Keep an eye on the tarte while it’s in the oven to ensure that the pastry doesn’t overcook or burn. The pastry should be golden brown and crisp when done.
- Cooling Time: Allow the tarte Tatin to cool slightly before attempting to invert it onto a serving plate. This will help prevent the hot caramelized juices from spilling out.