Tarte tatins are most commonly made with apples but other fruits get the spotlight every now & then. Up to bat are plums – another fruit that is at it’s peak in the late part of summer/early fall.
The tarte tatin is French in origin and legend has it was created by accident when one of two sisters who ran the….Hotel Tatin was baking an apple pie and after having screwed up the recipe, she tried to make a save by placing the pastry base on top of the apples. Hence, the tarte tatin was born.
This is the first time I’ve ever made this tart and from scanning the many recipes out there, either puff pastry or a pie crust is usually placed on top of the fruit.
With great delight, the plum tarte tatin was easy to prepare and the presentation is rustic yet pretty.
Don’t forget to make the cinnamon ice cream! I don’t have an ice cream maker (yet) but I improvised by mashing some ground cinnamon into some good French Vanilla ice cream, then forming a round scoop and placed back in the freezer to set.
The pairing is awesome!
It’s a forgiving dessert where one doesns’t have to fuss too much about the appearance of the tart crust as it gets flipped upside down.
It’s now autumn, lots of ripe fruits at hand, try a tarte tatin.
9 in. diameter skillet
1 kg. sweet firm red plums, halved & pitted
1/8 tsp ground nutmeg
splash of vanilla extract
2/3 cup sugar + 2 Tbsp.
3/4 stick unsalted butter
1 3/4 cup flour
1/2 cup almonds, toasted & finely ground
1/2 cup sugar
8 Tbsp. melted butter
1 egg, lightly beaten
pinch of salt
Pre-heated 400F oven
- Mix the flour, almonds and sugar in a medium bowl. Add the butter and mix with a fork until little pebbles form. Add the egg and salt and mix well.
- On a floured work surface, knead the dough into a firm ball ball. Roll out into a flat disc and place in the fridge for 20-30 minutes.
- Mix plums, 2 Tbsp. sugar, nutmeg and vanilla in a large bowl and let stand for about 30 minutes.
- Melt the butter in a heavy oven-proof skilletover medium heat and add the 2/3 cup sugar over the melted butter. Keep stirring until the the sugar melts and has turned to a caramel colour. Now remove the skillet from the heat.
- Tightly arrange plums, cut side up, working from the outside of the skillet to the center and pour over any remaining juices in the bowl.
- Take your tart crust out of the fridge and roll it out to the size of your skillet. Lift the tart crust with your rolling pin and place it on top of the plums in the skillet. Press crust around the edges of skillet and poke some holes to allow steam to escape.
- Place in the oven bake until top crust is golden brown. Let cool for 10 minutes before serving. Place your serving plate over the skillet and carefully invert it. Your tarte tatin should now be flipped with the crust on the bottom and plums on top.
- Serve alongside with a scoop of cinnamon ice cream.
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