Plum Tarte Tatin

Name: Plum Tarte Tatin
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: France
Ingredients: 800 g of plums (ripe); 250 g of pie dough (round); 150 g of brown sugar; 50 g of butter; 1 tbsp of lemon juice

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A classic, flavorful Tarte Tatin, elevated by the sweetness of caramelized plums. Ideal for a fruity dessert.

Total time: 1 h 05
Prep: 25 min
Cook: 40 min
Difficulty: Easy
Per person: €0.83

By the CookinBreak team

Ingredients 5

servings

Estimated cost €5.00

Base

5 cups plumsripe
9 oz pie doughround

For the caramel

¾ cup brown sugar
3 ½ tbsp butter
1 tbsp lemon juice

Equipment

Whisk
Oven
Mold24 cm cake pan or tart pan

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat your oven to 350 °F. Wash the plums, halve them and remove the pits.

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In the pan, pour the brown sugar and add the butter cut into pieces. Drizzle with lemon juice.

Place the pan over low heat and let the caramel form without stirring, until it turns a nice golden color. Remove from the heat.

Carefully arrange the plums on the caramel, skin side down. Pack them tightly.

Cover the plums with the pie dough, tucking the edges of the dough inside the pan, between the plums and the side.

Bake for , or until the dough is deep golden and the caramel is bubbling.

Once baked, take the tart out of the oven and let it cool for about .

Place a large serving plate over the pan and flip the tart in one quick motion. If needed, use a spatula to put the plums back in place.

Let cool completely before serving. You can optionally dust with powdered sugar before serving.

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Goes well with

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As a main

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Nutrition facts

per serving · estimate

395kcal

Protein5 g5%
Carbs55 g52%
Fat20 g43%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For easy unmolding of the Tarte Tatin, make sure to let it cool for a few minutes before flipping the dish. If the caramel is too hard, gently warm the bottom of the pan before unmolding.

Freezing : Can you freeze this recipe?

Yes

The baked tart freezes very well for up to 2 months, wrapped in plastic wrap then foil.

Storage : How long does it keep?

Keeps 2-3 days max in an airtight container in the fridge. The dough base may soften slightly.

Making ahead : Can you make it the day before?

Yes

The pie dough can be made ahead. The caramelized plum base too, kept chilled for 24h.

Reheating : How do you reheat it?

Conventional oven: 10-15 min at 150°C to bring back the warmth and crispness. Air fryer: 5-8 min at 140°C. Microwave not recommended, it softens the dough.

Variations

Dust with powdered sugar before serving.
Place the plums skin side down in the pan.
Tuck the edges of the dough between the plums and the side of the pan.

Mistakes to avoid

Stirring the caramel: let it form without stirring.
Flipping the tart without letting it cool 5 to 10 minutes.
Leaving gaps between the plums: pack them tightly.

Frequently asked questions

How do you make the caramel in the pan?

Pour the brown sugar into the pan, add the butter in pieces and the lemon juice, then place over low heat and let the caramel form without stirring, until it turns a nice golden color.

How do you arrange the plums?

Halve the plums, remove the pits and arrange them carefully on the caramel, skin side down, packing them tightly, before covering them with pie dough.

How long do you bake the tarte tatin?

Tuck the edges of the dough into the pan and bake for 40 minutes at 180 °C, until the dough is deep golden and the caramel is bubbling, then let it cool for 5 to 10 minutes.

How do you flip it?

Place a large serving plate over the pan and flip the tart in one quick motion, using a spatula to put the plums back in place if needed, then let it cool completely before serving.