James Martin Plum Tarte Tatin is made with all-purpose flour, sugar, salt, butter, eggs, and ripe plums, hints of orange zest, anise, cinnamon, ginger, and black pepper. This British dessert takes 1 hour to prepare and serves about 8 persons. James Martin Plum Tarte Tatin is a blend of sweet, tangy, and spicy flavors makes it the perfect dessert choice.
Why You’ll Love This Plum Tarte Tatin Recipe
Here’s why you’ll fall head over heels for this delightful creation by James Martin:
- Delicious Taste: Sweet and tart plums with aromatic spices like orange zest, anise, cinnamon, ginger, and a hint of black pepper create a palate-pleasing symphony. Each mouthful combines fruity sweetness with warm, comforting spices.
- Buttery crust: Plum Tarte Tatin’s crust shines. The plum filling is perfectly supported by its flaky layers and buttery richness. The crust is delicious.
- Caramelized Plum Magic: Plums simmered in butter and sugar becomes soft, juicy morsels in a rich caramelized sauce. This mysterious chemistry makes plums sweeter and sticky.
- Stunning Visual Appeal: Inverting the tart onto a dish is intriguing. A gastronomic masterpiece is centered on caramel-covered plums. It’s almost too lovely to eat.
About James Martin Plum Tarte Tatin Recipe
Plum Tarte Tatin James Martin is a mesmerizing dessert symphony that delights the senses. Imagine succulent halved plums, embraced by a sweet and spicy medley, encased in a golden buttery crust. As the tart is inverted, a caramelized masterpiece unveils itself, shimmering with irresistible allure. A dollop of unsweetened whipped cream adds a heavenly touch.
James Martin Plum Tarte Tatin Ingredients
- 1 ⅔ cups all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon salt
- ½ cup cold butter cut up
- 1 egg
- 2 tablespoons cold water
- 4 tablespoons butter
- ½ teaspoon orange zest
- ¼ teaspoon ground anise
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground black pepper
- ⅔ cup sugar
- 2 pounds ripe red or black plums, halved and pitted
- Unsweetened whipped cream
How To Make James Martin Plum Tarte Tatin
- In a large mixing basin, combine the flour, 2 tablespoons of sugar, and the salt.
- Cut or press 1/2 cup butter into the flour with a pastry blender or your fingertips until the particles are the size of tiny peas.
- Combine the egg and cold water in a small bowl.
- Stir the egg mixture into the flour mixture all at once using a fork.
- Form the dough into a disc, wrap in plastic wrap, and place in the refrigerator for at least 30 minutes, or until it is easy to handle.
- Melt 4 tablespoons butter in a 10-inch heavy oven-safe skillet over medium heat.
- Combine the orange zest, anise, cinnamon, ginger, and pepper in a mixing bowl. Pour in the majority of the 2/3 cup sugar.
- Place the plums in the pan cut side down. (Don’t be concerned if they don’t lay precisely flat.) Finish with the remaining sugar. Bring to a boil, then reduce to low heat and cook for 15 minutes, or until the plums are soft and the juices are thick and bubbling. Take the pan off the heat.
- Roll out the pastry into a 10- to 11-inch circle on a lightly floured surface. Tuck the pastry edge down around the plums in the skillet. Make 2 to 3 slits at the top.
- Bake for 25 minutes at 400°F, or until the crust is golden brown and crisp. Allow it cool for 15 minutes with a wide dish placed over the skillet.
- Invert the tart onto a platter using hot pads or a kitchen towel.
- Scrape any remaining skillet contents onto the tart. With whipped cream, serve warm or at room temperature.
Tips Recipe
I shall bestow upon you some valuable tips to enhance your culinary prowess.
- Flour Power: As you measure the flour, treat it like a delicate dance. Allow a spoon to glide through the fluffy clouds of flour, gently filling the measuring cup. Use a straight edge to level off any excess, ensuring a harmonious balance.
- Chilled to Perfection: Embrace the art of patience as you mold the dough into a disc, forming it with care and intention. Wrap it in a cocoon of plastic, creating a haven for transformation. Entrust this creation to the cool embrace of the refrigerator, where time becomes an ally.
- Crust Brilliance: On a canvas lightly adorned with flour, let your rolling pin glide with grace. Tenderly coax the dough into a circle, a celestial masterpiece spanning 10 to 11 inches in diameter.
- A Skillet Saga: Seek a skillet that possesses both strength and grace, a vessel that can withstand the trials of heat and seamlessly transition from the stovetop to the oven.
What To Serve With Plum Tarte Tatin?
Plum Tarte Tatin is a delicious dessert on its own, but serving it with complementary accompaniments takes it to another level of indulgence. Plum Tarte Tatin pairs beautifully with whipped cream, vanilla ice cream, citrus syrup, creme fraiche, crème anglaise, or a glass of sparkling wine or champagne.
How To Store Plum Tarte Tatin?
- In the fridge: You can store Plum Tarte Tatin in an airtight container in the refrigerator for 2 to 3 days.
- In the freezer: wrap the Plum Tarte Tatin tart tightly in plastic wrap or aluminum foil, place it in a freezer-safe container, and store it for 2 months in the freezer.
How To Reheat Plum Tarte Tatin?
- On the stovetop: Place a slice of the Plum Tarte Tatin in a skillet over low heat. Cover the skillet and heat gently until the tart is warmed through.
- In the oven: Preheat your oven to 350°F. Place the Plum tarte tatin on a baking sheet and cover it loosely with foil. Reheat for about 10 to 15 minutes, or until heated through.
- In the microwave: transfer a portion of the tart to a microwave-safe plate. Heat in short intervals, using low power, until warmed. Be careful not to overheat, as the crust may become soggy.
- In the air-fryer: place the plum tarte tatin in the air fryer basket and heat for about 5-7 minutes at 350°F until warm. Monitor closely to avoid burning.
FAQ’s
How Do You Keep Tarte Tatin From Getting Soggy?
To prevent Tarte Tatin from getting soggy, it’s important to ensure a crisp crust. This can be achieved by thoroughly caramelizing the sugar and butter mixture before adding the fruit, and by baking the tart at a high temperature until the crust is golden brown and crisp.
Should Tarte Tatin Be Served Hot Or Cold?
Tarte Tatin is traditionally served hot or warm. The warmth enhances the flavors and texture of the caramelized fruit and crust. However, it can also be enjoyed at room temperature, allowing the flavors to mellow and develop further.
What Type Of Plum Is Best For Tarte?
The best plums for tarte are Italian Prune Plums, Damson Plums, Black Beauty Plums, and Santa Rosa Plums.
How To Get Crispy Plum Tarte Tatin?
To get a crispy Plum Tarte Tatin, it is essential to roll out the pastry thinly and evenly. This promotes even baking and helps to create a crispy texture.
Plum Tarte Tatin James Martin Nutrition Fact
- calories: 438g
- fat: 24g
- cholesterol: 90mg
- saturated fat: 15g
- carbohydrate:s 53g
- mono fat: 6g
- Poly fat: 1g
- sugars: 32g
- protein: 5g
- sodium: 298mg
- potassium: 234mg
- calcium: 31mg
- iron: 1.6mg
More James Martin Recipes:
Plum Tarte Tatin James Martin
Description
Plum Tarte Tatin by James Martin is a culinary masterpiece that embodies the warmth of home-cooked meals. As you take a bite, let the sweet and tangy embrace of caramelized plums and buttery crust transport you to a place of comfort and contentment. It’s a symphony of flavors that speaks directly to the heart of every food lover.
Ingredients
Instructions
- In a large mixing basin, combine the flour, 2 tablespoons of sugar, and the salt.
- Cut or press 1/2 cup butter into the flour with a pastry blender or your fingertips until the particles are the size of tiny peas.
- Combine the egg and cold water in a small bowl.
- Stir the egg mixture into the flour mixture all at once using a fork.
- Form the dough into a disc, wrap in plastic wrap, and place in the refrigerator for at least 30 minutes, or until it is easy to handle.
- Melt 4 tablespoons butter in a 10-inch heavy oven-safe skillet over medium heat.
- Combine the orange zest, anise, cinnamon, ginger, and pepper in a mixing bowl. Pour in the majority of the 2/3 cup sugar.
- Place the plums in the pan cut side down. (Don’t be concerned if they don’t lay precisely flat.) Finish with the remaining sugar. Bring to a boil, then reduce to low heat and cook for 15 minutes, or until the plums are soft and the juices are thick and bubbling. Take the pan off the heat.
- Bake for 25 minutes at 400°F, or until the crust is golden brown and crisp. Allow it cool for 15 minutes with a wide dish placed over the skillet.
- Invert the tart onto a platter using hot pads or a kitchen towel.
- Scrape any remaining skillet contents onto the tart. With whipped cream, serve warm or at room temperature.
Notes
- Flour Power: As you measure the flour, treat it like a delicate dance. Allow a spoon to glide through the fluffy clouds of flour, gently filling the measuring cup. Use a straight edge to level off any excess, ensuring a harmonious balance.
- Chilled to Perfection: Embrace the art of patience as you mold the dough into a disc, forming it with care and intention. Wrap it in a cocoon of plastic, creating a haven for transformation. Entrust this creation to the cool embrace of the refrigerator, where time becomes an ally.
- Crust Brilliance: On a canvas lightly adorned with flour, let your rolling pin glide with grace. Tenderly coax the dough into a circle, a celestial masterpiece spanning 10 to 11 inches in diameter.
- A Skillet Saga: Seek a skillet that possesses both strength and grace, a vessel that can withstand the trials of heat and seamlessly transition from the stovetop to the oven.