Jamie Oliver’s plum tarte tatin is a stunning twist on the classic French dessert, combining the rich caramelized sweetness of plums with buttery, flaky pastry. This upside-down tart works beautifully because the natural tartness of the plums balances the caramel, creating a perfect harmony of flavors and textures. It’s an elegant yet surprisingly simple dessert to make, ideal for showcasing seasonal plums.
Ingredients
- 8–10 ripe plums, halved and pitted
- 100g unsalted butter
- 150g caster sugar
- 1 tsp vanilla extract
- 1 sheet of ready-rolled puff pastry (about 320g), thawed if frozen
- Flour, for dusting
- Optional: a pinch of ground cinnamon or star anise for extra warmth
- Crème fraîche or vanilla ice cream, to serve
Instructions
- Preheat your oven to 190°C (375°F) fan or 200°C (400°F) conventional oven.
- In a 20-23cm ovenproof frying pan or heavy-based skillet, melt the butter over medium heat.
- Add the caster sugar and stir gently until it starts to dissolve and caramelize, turning a golden amber color. This should take about 5–7 minutes; watch carefully to avoid burning.
- Once the caramel is ready, remove the pan from the heat and stir in the vanilla extract and, if using, the cinnamon or star anise.
- Arrange the plum halves skin-side down in the caramel, packing them tightly as they will shrink slightly during cooking.
- Roll out the puff pastry on a lightly floured surface to a circle slightly larger than your pan. Carefully place the pastry over the plums, tucking the edges down inside the pan around the fruit.
- Prick the pastry all over with a fork to allow steam to escape during baking.
- Place the pan in the oven and bake for 25–30 minutes, or until the pastry is golden and puffed.
- Remove from the oven and let it rest for 5 minutes. Then, very carefully invert the tart onto a large serving plate. Be cautious as the caramel will be hot and may spill.
- Serve warm with a dollop of crème fraîche or a scoop of vanilla ice cream.
Tips
- Choosing plums: Use ripe but firm plums to hold their shape and provide a balance between sweetness and tartness.
- Caramel caution: Caramel can burn quickly; keep a close eye and don’t stir once it starts to color. Remove from heat promptly to avoid bitterness.
- Pan choice: Use an ovenproof skillet with low sides for even cooking and easy flipping.
- Substitutions: If plums aren’t in season, apples or pears work well with this recipe, adjusting cooking time slightly if needed.
Serving Suggestions
Serve your plum tarte tatin warm to enjoy the contrast between the crisp pastry and the soft, caramelized fruit. A generous spoonful of crème fraîche or vanilla ice cream complements the richness perfectly. For a festive touch, sprinkle toasted almonds or a drizzle of honey over the top. Pair with a light dessert wine or a cup of strong black tea to balance the sweetness.
Variations
To vary this recipe, try adding a sprinkle of fresh herbs like thyme or rosemary into the caramel for a subtle aromatic twist. You can also mix different stone fruits such as peaches or nectarines with the plums for a colorful medley. For a spiced version, include a pinch of ground ginger or cardamom in the caramel. For a gluten-free option, substitute the puff pastry with a gluten-free variety or make your own almond flour tart base.
Storage and Reheating
Store any leftover tarte tatin in an airtight container in the refrigerator for up to 2 days. To reheat, place it in a preheated oven at 160°C (320°F) for 10–15 minutes until warmed through and the pastry regains some crispness. Avoid microwaving as it can make the pastry soggy. This dessert is best enjoyed fresh but keeps well for a short time.
Frequently Asked Questions
Can I make the tarte tatin ahead of time?
It’s best served fresh, but you can prepare the caramel and plums a day ahead and assemble just before baking. The pastry is best added last to prevent it becoming soggy.
What if I don’t have an ovenproof skillet?
You can use a regular frying pan to make the caramel and plums, then transfer everything carefully to a tart tin or ovenproof dish before adding the pastry and baking.
How do I prevent the pastry from getting soggy?
Pricking the pastry allows steam to escape, preventing sogginess. Also, tucking the pastry edges well and baking until golden helps maintain a crisp texture.
Can I use frozen plums?
Frozen plums can be used but will release more moisture, potentially making the caramel thinner. Thaw and drain them well before cooking to reduce excess liquid.
Is puff pastry the only option?
While puff pastry gives a light, flaky crust, you could substitute with shortcrust pastry for a sturdier base or a homemade flaky pastry if preferred.
How can I tell when the caramel is ready?
Look for a golden amber color and a slightly thickened texture. It will smell sweet and nutty but be careful not to let it turn dark brown or smell burnt.
Jamie Oliver’s plum tarte tatin is a perfect dessert to impress guests or enjoy a cozy autumn evening. The balance of caramelized fruit and buttery pastry makes it a true crowd-pleaser, while the recipe’s simplicity means you don’t need to be a professional baker to succeed.
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