Description
Delightful French classic “plum tarte tatin” offers a rustic twist on traditional desserts, blending caramelized fruit with buttery pastry. Sweet-tart plums create a luxurious centerpiece you’ll savor with each delectable bite.
Ingredients
Scale
Fruits and Main Ingredients:
- 2 pounds ripe red or black plums, halved and pitted
Pastry Ingredients:
- 1 2/3 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter, cut up
- 1 egg
- 2 tablespoons cold water
Spices and Additional Ingredients:
- 2/3 cup sugar
- 4 tablespoons butter
- 1/2 teaspoon orange zest
- 1/4 teaspoon ground anise
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground black pepper
- Unsweetened whipped cream (for serving)
Instructions
- Prepare pastry dough by combining flour and salt, then incorporate cold butter using a pastry cutter until mixture resembles coarse crumbs. Blend in egg and water until dough forms, then refrigerate for half an hour to rest and firm.
- Select a cast-iron skillet and melt butter with granulated sugar, cinnamon, and nutmeg over medium heat until caramel-like and bubbling. Carefully arrange plum halves cut-side down in a circular pattern, allowing them to simmer and caramelize for approximately 15 minutes.
- Preheat oven to 400°F while rolling chilled dough into a circular shape slightly larger than the skillet’s diameter. Gently drape pastry over plum arrangement, pressing edges down inside the skillet to seal and create a rustic border.
- Transfer skillet directly into preheated oven and bake for 25 minutes, monitoring pastry’s golden-brown transformation and caramel’s rich bubbling edges.
- Remove from oven and allow tart to rest for 10-15 minutes, enabling caramel to slightly set and prevent immediate dripping. Carefully invert onto a serving plate in one confident motion, revealing beautifully caramelized plum topping.
- Serve warm, accompanied by softly whipped cream or vanilla ice cream for a delightful contrast of temperatures and textures.
Notes
- Select firm, slightly underripe plums for best caramelization and structural integrity during baking.
- Ensure butter is cold when making pastry to create flaky, tender crust with distinct layers.
- Use a cast-iron skillet for even heat distribution and perfect caramel development.
- Experiment with alternative spices like cardamom or star anise to customize flavor profile.
- Prep Time: 35 mins
- Cook Time: 40 mins
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 291 kcal
- Sugar: 12 g
- Sodium: 121 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 47 mg