Nigella Plum Tarte Tatin

This delicious Plum Tarte Tatin by Nigella Lawson is a simple yet impressive dessert. With juicy plums, a caramelized buttery base, and a golden puff pastry crust, it’s the perfect combination of sweetness and crispiness. Quick to prepare and perfect for using seasonal fruit, this dessert will wow your guests!

Ingredients Needed

• 1 sheet frozen puff pastry (half of a 17.3-ounce/485g package), thawed
• 2 1/4 pounds (1kg) sweet firm plums, quartered and pitted
• 2 tablespoons (25g) sugar
• 2/3 cup (135g) sugar, divided
• 1 tablespoon (15ml) lemon juice
• 1 1/2 teaspoons grated lemon zest
• 1/2 vanilla bean, split lengthwise
• 6 tablespoons (85g) unsalted butter
• 1 large sprig of fresh basil, plus extra basil leaves for garnish

How To Make Plum Tarte Tatin

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Plums: Toss plums, 2 tablespoons sugar, lemon juice, lemon zest, and vanilla bean in a large bowl. Let the mixture stand for 30 minutes to allow the flavors to meld.
3. Cook the Plums: Melt butter in a heavy, ovenproof 9-inch (23cm) skillet over medium heat. Sprinkle the remaining 2/3 cup sugar evenly over the melted butter. Place the basil sprig in the center of the skillet. Arrange the plums tightly, cut side up, in concentric circles over the basil in the skillet. Cook over medium heat for 20–30 minutes, pressing the plums slightly to form a compact layer. Shake the pan occasionally to prevent sticking. Remove from heat and let it cool for 10 minutes.
4. Add the Puff Pastry: Place the chilled puff pastry over the plums. Press the edges of the pastry around the plums. Cut a few slits in the pastry to allow steam to escape.
5. Bake the Tarte: Bake in the preheated oven for about 30 minutes, or until the pastry is golden brown and the caramel is bubbling.
6. Cool and Invert: Let the tart cool completely in the skillet. If it seems stuck, rewarm it over high heat for about 3 minutes to loosen. Place a large platter over the skillet, then carefully invert the skillet onto the platter. Lift off the skillet slowly. Discard the basil sprig and garnish with fresh basil leaves before serving.

Recipe Tips

• Arrange plums tightly: Place the plums cut side up in concentric circles, pressing them down slightly. This helps them caramelize evenly and creates a perfect shape.
• Let the mixture rest: Allow the plums to sit with the sugar and lemon juice for 30 minutes. This draws out their juices and enhances the flavor.
• Monitor the caramel: When cooking the plums, keep an eye on the caramel. It should be a deep golden color, but not burnt. Adjust the heat if necessary.
• Don’t skip the slits in the pastry: Cut a few slits in the puff pastry to allow steam to escape during baking, preventing sogginess.
• Cool before inverting: Let the tart cool in the skillet for 10 minutes before flipping it. This helps the caramel set and makes it easier to remove the skillet.

How To Store Leftovers?

• Refrigerate: Let the leftover Plum Tarte Tatin cool to room temperature. Once cooled, cover it with plastic wrap or store it in an airtight container. Refrigerate for up to 3 days.
• Freeze: Let the tart cool to room temperature, then wrap it tightly in plastic wrap and foil before freezing. It can be stored in the freezer for up to 1 month. To serve, thaw in the fridge overnight before enjoying.

Nutrition Facts

Serving Size: 1 slice (1/6 of the tart)

• Calories: 616
• Total Fat: 41g
• Saturated Fat: 25g
• Cholesterol: 105mg
• Sodium: 50mg
• Total Carbohydrates: 52g
• Dietary Fiber: 2g
• Sugars: 35g
• Protein: 6g

Try More Nigella Recipes:

• Nigella Chocolate Olive Oil Cake
• Nigella Chocolate Chestnut Cake
• Nigella Chocolate Mousse Cake
• Nigella Prawn Fritters