This delicious James Martin Plum Tarte Tatin is a simple, yet impressive dessert. With juicy plums caramelized in butter and sugar, and topped with golden, flaky puff pastry, it’s perfect for any occasion. You can easily adapt it with seasonal fruits for a quick and tasty treat everyone will love.
Ingredients Needed
- ½ recipe Quick Puff Pastry (about 350 g / 12 oz)
- ¼ cup (60 ml / 2 oz) unsalted butter
- 6 tbsp (90 ml / 3 oz) brown sugar
- 2 tbsp (30 ml / 1 fl oz) orange juice
- 1 tsp (5 ml) vanilla extract
- ½ tsp (2.5 ml) ground cinnamon
- ¼ tsp (1 ml) ground ginger
- ¼ tsp (1 ml) ground cardamom
- 1 pinch salt
- 6 to 8 ripe black plums, halved and pitted
- Chopped mint or lemon balm leaves, to taste (optional, for garnish)
How To Make Plum Tarte Tatin
- Prepare the Puff Pastry: On a lightly floured work surface, roll out the puff pastry into a circle slightly larger than your Tarte Tatin dish. Refrigerate the pastry circle for 30 minutes.
- Preheat the Oven: Preheat your oven to 400ºF (200°C).
- Make the Caramel: In a Tatin dish, melt the butter and brown sugar over medium-high heat. Stir continuously until the sugar is melted and starts to caramelize about 3 minutes. Remove from the heat and whisk in the orange juice, vanilla extract, cinnamon, ginger, cardamom, and salt.
- Add the Plums: Gently toss the halved plums in the caramel to coat them. Neatly arrange the plums, cut-side down, in the caramel mixture.
- Top with Pastry: Lay the chilled puff pastry circle over the plums, tucking the edges of the dough down around the sides of the pan.
- Bake the Tarte: Place the Tatin dish in the preheated oven and bake for about 35 minutes, or until the pastry is golden and puffed.
- Rest Before Serving: Remove the tarte from the oven and let it sit for 10 minutes to set. Serve warm, garnished with chopped mint or lemon balm leaves if desired.
Recipe Tips
- Chill the pastry: Make sure to refrigerate the puff pastry for at least 30 minutes before using it. This helps it puff up nicely and gives it a golden, crispy texture.
- Use ripe plums: Choose ripe, firm plums for the best flavor. Overripe plums may become too mushy when cooked, while under-ripe plums won’t caramelize properly.
- Don’t overcook the caramel: Stir the sugar and butter until it just starts to caramelize. If it cooks too long, it may become too bitter.
- Arrange plums neatly: Place the plums cut-side down in a neat pattern. This will ensure they cook evenly and look great when the tarte is flipped.
- Let it rest before serving: After baking, let the tarte sit for 10 minutes. This helps the caramel set and makes it easier to remove from the dish without making a mess.
How To Store Leftovers?
Allow the leftover Plum Tarte Tatin to cool to room temperature. Then, cover it tightly with plastic wrap or foil and store it in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 slice (1/8th of the total tart)
- Calories: 370
- Total Fat: 20g
- Saturated Fat: 9g
- Cholesterol: 30mg
- Sodium: 180mg
- Potassium: 150mg
- Total Carbohydrate: 47g
- Dietary Fiber: 2g
- Sugars: 31g
- Protein: 2g
Try More James Martin Recipes:
- James Martin Jambalaya Recipe
- James Martin Leek And Potato Soup Recipe
- James Martin Scampi Recipe
- James Martin Steak And Mushroom Pie
James Martin Plum Tarte Tatin
Description
This delicious James Martin Plum Tarte Tatin is a simple, yet impressive dessert. With juicy plums caramelized in butter and sugar, and topped with golden, flaky puff pastry, it’s perfect for any occasion. You can easily adapt it with seasonal fruits for a quick and tasty treat everyone will love.
Ingredients
Instructions
- Prepare the Puff Pastry: On a lightly floured work surface, roll out the puff pastry into a circle slightly larger than your Tarte Tatin dish. Refrigerate the pastry circle for 30 minutes.
- Preheat the Oven: Preheat your oven to 400ºF (200°C).
- Make the Caramel: In a Tatin dish, melt the butter and brown sugar over medium-high heat. Stir continuously until the sugar is melted and starts to caramelize about 3 minutes. Remove from the heat and whisk in the orange juice, vanilla extract, cinnamon, ginger, cardamom, and salt.
- Add the Plums: Gently toss the halved plums in the caramel to coat them. Neatly arrange the plums, cut-side down, in the caramel mixture.
- Top with Pastry: Lay the chilled puff pastry circle over the plums, tucking the edges of the dough down around the sides of the pan.
- Bake the Tarte: Place the Tatin dish in the preheated oven and bake for about 35 minutes, or until the pastry is golden and puffed.
- Rest Before Serving: Remove the tarte from the oven and let it sit for 10 minutes to set. Serve warm, garnished with chopped mint or lemon balm leaves if desired.
Notes
- Chill the pastry: Make sure to refrigerate the puff pastry for at least 30 minutes before using it. This helps it puff up nicely and gives it a golden, crispy texture.
- Use ripe plums: Choose ripe, firm plums for the best flavor. Overripe plums may become too mushy when cooked, while under-ripe plums won’t caramelize properly.
- Don’t overcook the caramel: Stir the sugar and butter until it just starts to caramelize. If it cooks too long, it may become too bitter.
- Arrange plums neatly: Place the plums cut-side down in a neat pattern. This will ensure they cook evenly and look great when the tarte is flipped.
- Let it rest before serving: After baking, let the tarte sit for 10 minutes. This helps the caramel set and makes it easier to remove from the dish without making a mess.
James Martin Plum Tarte Tatin