Pour the cake batter onto the sugar-set plums, evenly spreading out the batter. The sweet plum tomatoes and the tender shallots make a delicious combination in this recipe to create a rich, mouth-watering dinner or lunch. Evenly pour the amber sugar mixture over all of the plums. Make a small cross in the top of the pastry to let the steam out. In this recipe, instead of using pastry, we’re making a cake batter so that this actually becomes a cake tatin! The great thing about a tarte tatin recipe is that you can use all sorts of fruit and really make the best of each season. I was using springform cake pan, and I am glad I read the note about the juices! In a … Roll out the pastry just a little bit bigger so that it is the width of the cake tin. Sprinkle the sugar into a 20 x 15 cm baking tray in an even layer, then arrange the plums on the sugar, cut side down. I don’t like my desserts too sweet so I use 4 tbsp sugar vs. 5.5 tbsp per your recipe. https://www.goodhousekeeping.com/uk/food/recipes/a537806/plum-tarte-tatin I lined it carefully with parchment paper so it doesn’t leak, and it definitely saved the oven & the delicious juices Followed the recipe very precisely, except the “caramelized sugar” part – I halved the quantity, since it appeared to me that there is pretty a lot sugar in the cake already… I am from Europe and my husband is American, and I’ve learned that people in US really love it more sweet when it comes to desserts, but in my personal opinion – so much sugar in this lovely tatin overpowers the delicious fragrant and gentle flavour of plums. Plum & marzipan tart tatin. Larousse's recipe opts for shortcrust but concedes that "Alternatively, puff pastry can be used instead". https://www.epicurious.com/recipes/food/views/plum-tarte-tatin-239784 Unroll the puff pastry sheet and roll out to increase the width a little, then cut a circle of around 25cm in diameter (use a dinner plate to help get a … Preheat oven to 200C. https://www.greatbritishchefs.com/collections/tarte-tatin-recipes Cool tart completely in skillet. Stop the mixer as soon as it's all blended in; you don't want to over mix the batter. Slowly lift off skillet. First, make the pastry. Preheat the oven to 220ºC, gas mark 7. This plum cake tatin is made in a similar fashion, but instead of using pastry dough, we whisk up a delicious cake batter. I’m like you and don’t usually sweeten my desserts too much but I find two issues with the plum tatin that make me personally feel the amount of sugar here is ok: Finding sweet plums at the market is often a challenge in the States; and secondly, lot of the caramelized juices in this recipe come off the cake, as I’m sure you saw But, depending on the pan you use, using less caramel sauce for the bottom of the pan can be tricky. Generously butter an 8 to 9-inch round dish (either a deep cake pan or a glass pyrex round dish). Jamie Oliver has made it nice and easy though, with this five-ingredient recipe that swaps out apples for late summer plums. Sprinkle remaining 2/3 cup sugar evenly over melted butter. To a small saucepan, add 1/3 cup of water and 1 cup of the granulated sugar. Mix the flour and salt in a bowl. Lift the pastry on to the tin and tuck … The tart would be baked just like I described earlier, then immediately flipped out onto a serving plate so that the plums are on top and the golden pastry is underneath. So glad you are enjoying the recipes <3. After about 1/2 an hour or so when the cake's juices aren't so runny, you can slide the cake off the sheet and onto the plate, or just leave as is. It’s okay if you have small spaces between the plums. Preheat oven to 400°F. Try to fit them in as neatly as you can without shoving in too many plums. Hi Maria! All rights reserved. DO AHEAD: Crème fraîche and crust can be prepared 1 day ahead. However, it still felt a tad bit sweeter but I LOVED the overall flavor! Preheat the oven to 200°C (400°F), Gas mark 6. Mary’s wise words If you have small plums, you might need to use a few more to cover the tarte. Cook over medium heat, shaking skillet gently to prevent sticking. Bake the cake at 325°F for about 35 to 40 minutes on the lower middle rack. 600g ripe mixed-colour plums; 1 teaspoon ground cinnamon; 120ml maple syrup; 320g sheet of all-butter puff pastry (cold) 43 ratings 3.9 out of 5 star rating. These seem to be the two most popular options, although a minority, including magicien pâtissier Pierre Hermé, plump f… Tarte tatin. You can make it either with a flan (as they do in the Haut-Rhin region), or with sugar and cinnamon (as they do in Bas-Rhin). In the meanwhile, get started on your cake batter. All Transfer to a parchment-lined baking sheet and freeze 20 minutes. Thank you so much for sharing these amazing recipes! Thanks so much for the comment, Aanchal! Drizzle accumulated juices from bowl over top. Place a 26cm non-stick ovenproof frying pan on a medium heat. Add in the eggs, one at a time, stopping the mixture as soon as the eggs are incorporated. This cake tatin version is no exception. Cream the unsalted butter and remaining 3/4 cup of sugar until fluffy. If A New Comment Is Posted: © 2020 Condé Nast. The genius behind this method is that when you flip the dessert out of the pan, all the plum juices sink down into the cake and you get a deliciously sweet and moist cake full of plum juices. https://www.notquitenigella.com/2020/04/16/tarte-tatin-recipe-plum The only tricky part of making this cake is getting the caramelized sugar right. These elegant dishes include pear, apple, plum and tomato tarts. Cut several slits to allow steam to escape. The pastry dough is then place over the fruit and the tin is set in the oven to bake until the pastry is golden. https://www.foodnetwork.com/recipes/ina-garten/plum-tart-recipe2-1916996 With the mixer running on medium low speed, add the flour mixture to the wet mixture. Using a pastry blender or your fingertips, cut or rub 1/2 cup butter into flour until the pieces are the size of small peas. In an ovenproof frying pan melt the butter and sugar slowly until it becomes a caramel colour. https://www.jamieoliver.com/recipes/fruit-recipes/the-world-famous-tarte-tatin The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. https://www.meatfreemondays.com/recipes/jay-morjaria-plum-tarte-tatin Plum Tarte Tatin Serves 6 1 sheet frozen puff pastry2 # red plums (satsumas split and pitted)2/3 cup sugar6 tbsp unsalted butter1/4 cup MH port1 Tbsp fresh lemon juice In a heavy bottom pan, melt the To form a soft, smooth dough plum slices on the bottom your... ; you do n't want to over mix the batter the juices crisp and golden-brown the... Melt the butter and remaining 3/4 cup of the plums are tender am I! Sugar-Set plums, flat side down, the rest of this recipe is a of! 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