James Martin Plum Tarte Tatin

You know those desserts that make you feel like you’ve done something far fancier than you actually have? This is one of those. The kind of pud that turns out so beautifully golden and glossy, your guests think you’ve been secretly training in a French patisserie. (You haven’t — you were probably winging it to ABBA in the kitchen, same as me.)

The first time I made this, I forgot to pit half the plums. Yes. I served a mouthful of stone to my sister-in-law, and she’s never let me live it down. But you know what? She still had seconds. Because this tarte tatin, with its buttery crust and warm spice-kissed fruit, is that good. It forgives your sins.

It’s all about those sticky, jammy plums nestled into caramel and hugged by crisp pastry. And the flip? That glorious moment where you hold your breath, invert the skillet, and pray to the tart gods it comes out in one piece. Magic.

Why You’ll Love It

• The caramelized plums. They melt and jam up into sweet, tangy glory.
• That buttery, flaky crust. Like a warm hug from a croissant.
• Spices that make your kitchen smell like autumn in Paris.
• It’s easier than it looks. Yes, you’ll feel posh making it.
• Great hot, warm, or fridge-cold with your fingers at midnight.
• Leftovers? What leftovers?

Ingredients

• 1 ⅔ cups all-purpose flour
• 2 tbsp sugar
• ½ tsp salt
• ½ cup cold butter, cubed
• 1 egg
• 2 tbsp cold water
• 4 tbsp butter (for the caramel)
• ½ tsp orange zest
• ¼ tsp ground anise
• ¼ tsp ground cinnamon
• ¼ tsp ground ginger
• ⅛ tsp ground black pepper
• ⅔ cup sugar
• 2 lbs ripe red or black plums, halved and pitted
• Unsweetened whipped cream (for serving)

How to Make It

Make the dough first (and chill out for a bit):

In a big mixing bowl, stir together your flour, sugar, and salt. Rub in the cold butter with your fingertips until it looks like breadcrumb rubble. Beat the egg and water together, then pour that in and stir with a fork. Bring it all into a dough, flatten into a disc, wrap it up, and chill for 30 mins. (You too, maybe.)

Get the plums jammy and spicy:

Melt the 4 tablespoons of butter in a heavy, oven-safe skillet. Add the orange zest, all the spices, and most of the sugar. Stir until it starts to smell amazing.

Lay down your fruit:

Nestle your halved plums, cut-side down, into the skillet. Don’t stress if they don’t line up perfectly. Sprinkle over the remaining sugar. Let this bubble gently for 15 mins until syrupy and thick. Take off the heat.

Roll and cover:

Roll your chilled dough into a 10-11 inch circle. Carefully lay it over the plums, tucking in the edges like a duvet. Cut a couple of slits to let the steam out.

Bake it golden:

Bake at 400°F (200°C) for about 25 minutes until the crust is golden brown and crisp. Let it sit for 10–15 mins so the caramel calms down a bit.

Flip it like you mean it:

Place a big plate over the skillet. Deep breath. Use oven mitts. Flip. Pray. Peel back the pan and bask in your sticky, glossy triumph.

Serve with whipped cream, smugness optional.

Common Mistakes and How to Dodge Them

Why did my crust go soggy?
Your filling might’ve been too juicy. Make sure that caramel thickens properly before adding the pastry.

Can I flip it too soon?
Yep — wait at least 10–15 minutes or the fruit might slide off in rebellion. Patience makes pretty pies.

Why is my dough tough?
You may have overworked it or used warm butter. Keep things cold, and don’t knead too much.

Oops — I used underripe plums.
It’s okay! Try roasting them a bit longer or adding a touch more sugar to balance out the tartness.

Storage and Reheating

Fridge: Store any leftover tart (ha!) covered in the fridge for 2–3 days.
Freezer: You can freeze it, but the fruit might go a tad soft. Still worth it.
Reheat: Warm slices in the oven at 350°F for 10 mins, or in a skillet over low heat with a lid on. Microwave in a pinch, but beware: soggy base!

Frequently Asked Questions

Can I make this with other fruit?
Absolutely. Apples, pears, even apricots in the summer — just adjust the sugar and spice to suit.

Is puff pastry okay instead?
Yup! Store-bought puff pastry works beautifully here if you’re short on time (or just can’t be arsed today).

What’s the best pan for this?
A 10-inch cast iron or oven-safe skillet is your best friend. Just don’t use one with a plastic handle — disaster waiting to happen.

Nutrition Facts (Per Serving):

• Calories: 438
• Fat: 24g
• Saturated Fat: 15g
• Carbs: 53g
• Sugars: 32g
• Protein: 5g
• Sodium: 298mg