Plum Tarte Tatin With Cinnamon Ice Cream

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.

The approach I took was to use a recipe for a tart crust that contains ground almonds. I didn’t have any puff pastry, I was craving a dessert and the almond pie crust recipe seemed easy enough.

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.

Plum Tarte Tatin With Cinnamon Ice Cream

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


Tart Crust

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

  1. 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.
  2. 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.
  3. Mix plums, 2 Tbsp. sugar, nutmeg and vanilla in a large bowl and let stand for about 30 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve alongside with a scoop of cinnamon ice cream.

© 2008 – 2009,
Peter Minakis

. All rights reserved.

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70 Comments for “Plum Tarte Tatin With Cinnamon Ice Cream”

Jan

says:

Plumbs – I WANT plumbs lol.
Seriously – it looks delish!
Am I first to comment?? Bet someone gets there first!

Cathy at wives with knives

says:

Plums! What a great idea. I would never have thought to use them. And the tatin looks delicious. I’ll give it a try. Beautiful photos too. Thanks.

Happy cook

says:

Just delicious.
Plum tatin served with cinamon ice cream, just superb.
I have always wanted to make a tatin but don’t have a heavy oven pan.
Yours have comeout so perfect.

FOODalogue: Meandering Meals and Travels

says:

Another winner, Peter. I love the technique you used for the semi-homemade cinnamon ice cream. Wouldn’t have thought of it…but will definitely use it!

Foodycat

says:

What a perfect autumn dessert! I want some! Good tip about the icecream too – I will try that since I don’t have an icecream maker.

Judy@nofearentertaining

says:

Plums with almonds…yum!!! I haven’t found any plums worthy of this yet but I am looking!

Dawn

says:

Now that’s a lot of plums! But you know what I really want? That cinnamon ice cream. Wouldn’t that be fab with some rum caramel glaze?

noobcook

says:

I didn’t know that the peak harvest is late summer/fall, no wonder plum prices are falling here… I gotta stock up more hehe… Lovely dessert!

glamah16

says:

I love the almond crust paired with the plums. This is the best dessert because its easy, and gives a terrific presentation.

JennDZ - The Leftover Queen

says:

Whoa Peter, this looks completely awesome! The color is gorgeous and I am ALL about that cinnamon ice cream!

The Short (dis)Order Cook

says:

For a first try, you did well. The tart has such a beautiful color.

I love love love cinammon ice cream. You must get yourself an ice cream maker. You won’t believe the creative possibilities they offer. I make cinnamon ice cream in mine whenever I make apple desserts. I just use a vanilla ice cream base and infuse the custard base with cinnamon sticks and then add ground cinnamon while it’s doing it thing in the maker.

Sandie

says:

While I’m all about the plum tatin, the cinnamon ice cream would certainly highlight the flavors of this dessert without overwhelming your palate. Nicely done.

Marjie

says:

I love plums! Too bad my plum tree died. Cinnamon in the vanilla ice cream sounds divine! So, I guess we’re both getting ice cream makers in short order, eh?

StickyGooeyCreamyChewy

says:

Looks marvelous! What gorgeous ruby red plums! You have great timing. The TWD group all posted about Dimply Plum Cakes today.

Lo

says:

Oh, dear! Plums have been SO on my radar this year, and I can’t seem to get enough of them.

This looks fabulous, Peter. And I love the idea of serving with cinnamon icecream. Great pairing.

Sylvie

says:

It’s practically over for plums here in the Northern Piedmont. But we certainly thoroughly enjoyed the season while it lasted – even making jam and drying them and freezing roasted plums to make tarts in winter. I particularly love the Italian plums (aka prune plums) for baking. I recently posted the recipes for 2 plum cakes, one with a spiced batter.

Good recipe, Peter – and nice ice-cream pairing. I’ll have to try that instead of Vanilla Bean homemade ice-cream.

Now on to quinces, and apples and pears (and persimmons).

Sylvie
http://www.LaughingDuckGardens.com/ldblog.php

Peter M

says:

Jan, you're the 1st out of the gates on this one…gold star for you!

Kat, why not…I think it turned out pretty good.

Cathy, thanks & good luck with the plums.

Happy, go for it, it wasn't that hard.

Foodalogue, it's a nice shortcut and no one would know!

Kittie, that's a Greek portion!

Foodycat, ice cream maker for us both next yr.

Judy, really? I would have thought plums are down there.

Dawn, yes it would…bring some – i'll lick it all up!

Pete, try mixing some kanela in ice cream…amazing what a difference it makes.

Noob, they are here.

Glam, I'm a big fan of these easy desserts & no compromise on look or taste.

Jenn, I'll be eating more cinnamon ice cream, fer sure.

Disorder…I've promised myself next year (or someone can buy me a nice Xmas gift).

Sandie, it was the sleeper surprise of the recipe, no doubt.

Marjie, in time for next spring, yep!

Sticky, I've seen some come through my reader today.

GBVC, thank you and good luck!

Lo, thanks and I hope you'll try a plum tarte tatin.

Sylvie, ahhh persimmons…I've yet to taste a persimmon in Greece..1 day.

OhioMom

says:

OMG I am drooling, here I sit with not a sweet in the house and you not only have a tart but ice cream!

I am going to use this crust with apples … yummy.

Bridgett

says:

I made plum tatin not too long ago and I loved how sweet and tender the plums turned out to be. Normally, I am not a fan of plums, but this changed my mind. The color alone in your pics would change anyone’s mind for that matter. Beautiful!

Meeta

says:

I am in love with plums right now. This is so spectacular Peter. That cinnamon ice cream is such a perfect match for this!

Farmer Jen

says:

Looks great Peter! I’ve never made this before, but will now. Thanks so much for the idea and recipe.

farida

says:

I love tarte tatin a lot. I have made upside down plum cake, but not exactly plum tatin. Your tart looks so good. I think a dollop of ice cream to go with it is a great idea!

Antonio Tahhan

says:

Peter, those plums look gorgeous!! I love it when the break down like that and get nice and oooey, gooey!! Oh, and the almonds are even more wonderful!! I always have tons on hand for my almond drink, but I can definitely snag a few for a crust : )

Mike of Mike's Table

says:

I’ve been meaning to make a tarte tatin for…way to long now. This looks excellent and its refreshing to see it done with something other than the usual apples (which incidentally led me to believe “tatin” was French for apple). And it sounds like someone needs an ice cream maker! ;-)

Mike of Mike's Table

says:

I’ve been meaning to make a tarte tatin for…way to long now. This looks excellent and its refreshing to see it done with something other than the usual apples (which incidentally led me to believe “tatin” was French for apple). And it sounds like someone needs an ice cream maker! ;-)

Mike of Mike's Table

says:

I’ve been meaning to make a tarte tatin for…way to long now. This looks excellent and its refreshing to see it done with something other than the usual apples (which incidentally led me to believe “tatin” was French for apple). And it sounds like someone needs an ice cream maker! ;-)

Mike of Mike's Table

says:

I’ve been meaning to make a tarte tatin for…way to long now. This looks excellent and its refreshing to see it done with something other than the usual apples (which incidentally led me to believe “tatin” was French for apple). And it sounds like someone needs an ice cream maker! ;-)

Mike of Mike's Table

says:

I’ve been meaning to make a tarte tatin for…way to long now. This looks excellent and its refreshing to see it done with something other than the usual apples (which incidentally led me to believe “tatin” was French for apple). And it sounds like someone needs an ice cream maker! ;-)

Mike of Mike's Table

says:

I’ve been meaning to make a tarte tatin for…way to long now. This looks excellent and its refreshing to see it done with something other than the usual apples (which incidentally led me to believe “tatin” was French for apple). And it sounds like someone needs an ice cream maker! ;-)

Mike of Mike's Table

says:

I’ve been meaning to make a tarte tatin for…way to long now. This looks excellent and its refreshing to see it done with something other than the usual apples (which incidentally led me to believe “tatin” was French for apple). And it sounds like someone needs an ice cream maker! ;-)

Mike of Mike's Table

says:

I’ve been meaning to make a tarte tatin for…way to long now. This looks excellent and its refreshing to see it done with something other than the usual apples (which incidentally led me to believe “tatin” was French for apple). And it sounds like someone needs an ice cream maker! ;-)

Lisa

says:

Stunning. I don’t eat dessert very often, but I couldn’t resist this. Very creative ice cream you came up with here.

Dee

says:

I love adding nuts to my sweet pastries, and the plums are a refreshing take on a classic! Good stuff Peter.

Zen Chef

says:

Niiice! I trade you my apple tarte tatin for your plum, deal? Next let’s make an Apricot tarte Tatin. hehe. It’s quite delicious too! I like the Cinnamon ice cream with this. Nice touch.

Christine

says:

Hey Peter – For a first time tarte tatin maker, you done good. Really, really good! Now I want to see your home made cinnamon ice cream. :))

Emiline

says:

Ohhh, I like it. Especially with the cinnamon ice cream. I would gobble this up.

I regret that I haven’t used more plums this summer. There’s something wrong with that.

joanne at frutto della passione

says:

I missed the plums this year, here they were at their best when I was in Canada so I’m just moving straight to autumn goodies.

Grace

says:

cinnamon ice cream? that alone would send me to cloud nine, and it’d be just perfect on top of your glorious tarte. i can’t say enough good things about this post. :)

RecipeGirl

says:

What a gorgeous dessert! I love the look of baked plums. They stay so pretty and become pleasantly gooey too. I’d eat this with pleasure!

Nat

says:

Wow, Pete! What a terrific dessert!Believe it or not, even though I'm fond of pastry&bakery, I've never tried La Tarte Tatin, not even with plums, which sounds better than with apples, but yours looks fabulous! And the combination with "Canela Ice-cream" …mmmm! Love it!12 points for La Grèece encore! ;-) xxNat

Holler

says:

looks good Peter! Lovely colour. There is a glut of plums here too just now. I was going to make a tarte tatin last week, with some leftover pastry. Never got around to it though *sigh*

Ivy

says:

I’ve been making a lot of tarts lately but never made Tatin before. Looks great paired with the ice cream and cinnamon.

Astra Libris

says:

P.S. Peter, silly me didn’t realize you’d written a whole blog post about the fluffy artichoke dip!! I am SO honored!! I admire your blog and your culinary skills so much, I am honored beyond words to be mentioned! Thank you SO much for trying the recipe, and for the beautiful additions to the dish – I look forward to trying your version soon!

Nina Timm

says:

I love the tartness of plums. It somehow cuts through the sweetness of the caramelized sugar and leaves you with a not too sweet dessert. Perfection!!!!

Peter M

says:

Ohiomom, you'll be delighted with the crust.

Bridget, I love plums and now even more!

Jen, you're welcome!

Meeta, I must make this ice cream from scratch.

Darius, indeed simple.

Farida, give this one a try.

Tony,the plums get syrupy & gooey – luv it.

Mike, damn right I'm getting that ice cream maker.

Brittany, I used those dark purple ones, blood red inside.

elly, when they are ripe, little can beat them.

Lisa, this is a good dessert, how could you not?

Dee, thanks…I'll try some more tarts.

Zen, it's a deal…over drinks of course!

Christine, thanks…next yr., I promise home made ice cream.

Thanks Rosa!

Jude, together…OH YEAH!

Emi, no probs…still plenty of time to eat cinnamon ice cream.

Rita!!! Good to have you back too!

Joanne, you still have apples, try the classic tarte tatin.

Maya, it was.

Kiwi, the ice cream was a delight.

Grace, you're on a roll..keep goin'!

Lori, the trick here is to arrange them in the skillet, THEN bake. Sauteing them would turn the plums to mush.

Nat, it's quite easy…give it a go!

Holler, there's still this week, no?

Ivy, quite easy and you're beyond capable of making this.

Astra, no probs 'hun…we all get busy with our lives , it was a delight to eat.

Nina, you described the sweet vs. tart perfectly!

Marianna, thanks…bit you make awesome desserts too!

Pam

says:

The tatin is beautiful. But I really like the idea of a cinnamon ice cream, especially with a dessert like this!

Antonia

says:

Plum tarte tatin? Now there is a great idea. Looks most moreish. I do a good savoury version with red onions and a parmesan pastry. Must make that again soon actually, thanks for the reminder. And by the way, you should put an ice-cream maker on your Christmas list – they are so much fun!

Jeanne

says:

OMG Peter that looks incredible! I love tartes tatin but have never made one with plums. Gotta give this one a go!