Plum Tarte Tatin
As you already know, I love desserts and I love puff pastry: crispy, versatile, and always ready to become something special.
This time I wanted to experiment and challenge myself with a classic recipe of French pastry: the Tarte Tatin. Traditionally made with apples, but I decided to make it unique by using fresh seasonal plums.
The result? A fragrant upside-down cake where the plums become soft and delicious, wrapped in golden, crispy pastry.
Simple, scenic, and… irresistible!
You might be interested in:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 sheet puff pastry
- 1 lb plums
- 5 tbsp butter (softened)
- 2 tbsp brown sugar
- 3 tbsp milk (for brushing the pastry)
Tools
- Baking Pan
- Knife
Steps
Preheat the oven to 356°F.
Generously butter the bottom of a 9.5-inch baking pan with the softened butter, forming a thick and even layer.
Sprinkle the brown sugar.
Cut the plums in half and remove the pit. Arrange them in the pan with the cut side down, tightly packed.
Place the puff pastry over the plums, tucking the edges inward. Prick the surface with a fork and brush with milk.
Bake in a preheated oven at 356°F for about 30-35 minutes, until the pastry is golden.
Remove from the oven and let it rest for 5 minutes, then carefully invert it onto a serving plate.
Our plum tarte tatin is ready to be served warm or cold.
Enjoy your dessert!
Storage and Tips…
Keep covered with a cake dome.
Consume within 2 days.
You can substitute puff pastry with shortcrust pastry.
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