Description
Jamie Oliver’s Plum Tarte Tatin is a classic French-style dessert where plums are caramelized in sugar and butter, then baked with puff pastry on top. Once baked, the tart is flipped upside down, revealing the caramelized fruit. The combination of the rich caramel sauce and the tender, juicy plums makes for an irresistible dessert.
Ingredients
Scale
- 6–8 ripe plums (halved and pitted)
- 1 sheet of puff pastry (store-bought or homemade)
- 100g caster sugar
- 50g unsalted butter
- 1 tsp vanilla extract
- A pinch of cinnamon (optional)
- A pinch of salt
- Vanilla ice cream or crème fraîche (for serving)
Instructions
- Preheat the Oven: Preheat your oven to 200°C (400°F) or gas mark 6.
- Caramelize the Sugar: In an oven-safe frying pan, melt the butter over medium heat. Add the caster sugar and cook gently, stirring occasionally, until the sugar melts and turns a golden caramel color. This should take around 5-7 minutes. Be careful not to burn the sugar.
- Arrange the Plums: Once the sugar has caramelized, remove the pan from the heat. Place the halved plums, cut side down, into the caramel in a circular pattern, filling the pan. Sprinkle a pinch of cinnamon (if using) and a pinch of salt over the plums.
- Prepare the Puff Pastry: Roll out the puff pastry if needed to fit the size of your pan. Carefully place the pastry over the top of the plums, tucking the edges into the pan.
- Bake the Tart: Transfer the pan to the preheated oven and bake for 25-30 minutes, or until the pastry is golden and crisp.
- Flip the Tart: Once the pastry is golden, remove the pan from the oven and allow the tart to cool for a few minutes. Place a plate over the pan and carefully flip the tart upside-down onto the plate, revealing the caramelized plums on top.
- Serve: Serve the Plum Tarte Tatin warm with a scoop of vanilla ice cream or a dollop of crème fraîche for added creaminess.