Plum Tarte Tatin with Whipped Cream
Plum Tarte Tatin with Whipped Cream
Ingredients
For the Plum Tarte Tatin
- 1 1/2 pounds plums, various colors, halved and pitted
- 1 tablespoon honey
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1 sheet puff pastry, thawed, rolled into a 10-inch circle
For the Whipped Cream
- 1 cup heavy cream, cold
Instructions
- 1
Preheat your oven to 400°F. Take the fresh plums, cut them in half, and carefully remove the pits. For some plums, use a small spoon or a serrated knife to core out the pit, leaving the plum halves intact.
⏱️ 10 min•🌡️ 400
- 2
Dice about 1/2 pound of the cored plums into small pieces. Transfer the diced plums to a small saucepan. Add the honey to the diced plums. Cook the mixture over medium heat, stirring occasionally, for 8-10 minutes, or until the plums break down and the mixture thickens into a compote. Set aside.
⏱️ 10 min
- 3
Take a large, round, shallow oven-safe pan (such as a 9 or 10-inch cast iron skillet or tart pan). Add the unsalted butter to the pan. Melt the butter over medium heat, then swirl or use a heat-proof spatula to spread it evenly over the entire bottom surface of the pan.
⏱️ 3 min
- 4
Sprinkle the granulated sugar evenly over the melted butter in the pan.
⏱️ 1 min
- 5
Arrange the remaining whole, cored plum halves on top of the butter and sugar in a decorative, circular pattern. You can place a small plum half in the center and arrange others around it, cut-side down.
⏱️ 5 min
- 6
Place the pan with the butter, sugar, and plums on a stovetop burner over medium heat. Cook for 8-10 minutes, or until the butter and sugar melt and caramelize around the plums, and the plums begin to soften and release their juices. The caramel should be a rich amber color.
⏱️ 10 min
- 7
Carefully place the round sheet of puff pastry over the arranged plums in the pan, ensuring it covers all the plums.
⏱️ 1 min
- 8
Gently tuck the edges of the pastry down around the plums, pressing them into the pan's sides. Prick several holes into the pastry with a fork to allow steam to escape during baking.
⏱️ 2 min
- 9
Transfer the pan to the preheated oven. Bake for 25-30 minutes, or until the pastry is puffed and golden brown, and the plum filling is bubbly.
⏱️ 30 min•🌡️ 400
- 10
While the tart is baking, pour the cold heavy cream into a glass bowl. Using an electric hand mixer, whip the cream until it forms stiff peaks. Set aside in the refrigerator.
⏱️ 3 min
- 11
Once baked, carefully remove the tart from the oven. Let it cool in the pan for 5 minutes. Then, place a serving plate larger than the pan over the pan. Holding both firmly together with oven mitts, quickly and confidently invert the tart onto the plate. The caramelized plums should now be on top.
⏱️ 5 min
- 12
Cut a slice of the Plum Tarte Tatin. Serve warm with a generous spoonful of the freshly whipped cream and a dollop of the reserved plum compote on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Plum Tarte Tatin with Whipped Cream
For the Plum Tarte Tatin
- 1 1/2 pounds plums, various colors, halved and pitted
- 1 tablespoon honey
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1 sheet puff pastry, thawed, rolled into a 10-inch circle
For the Whipped Cream
- 1 cup heavy cream, cold
Instructions
- 1
Preheat your oven to 400°F. Take the fresh plums, cut them in half, and carefully remove the pits. For some plums, use a small spoon or a serrated knife to core out the pit, leaving the plum halves intact.
⏱️ 10 min•🌡️ 400 - 2
Dice about 1/2 pound of the cored plums into small pieces. Transfer the diced plums to a small saucepan. Add the honey to the diced plums. Cook the mixture over medium heat, stirring occasionally, for 8-10 minutes, or until the plums break down and the mixture thickens into a compote. Set aside.
⏱️ 10 min - 3
Take a large, round, shallow oven-safe pan (such as a 9 or 10-inch cast iron skillet or tart pan). Add the unsalted butter to the pan. Melt the butter over medium heat, then swirl or use a heat-proof spatula to spread it evenly over the entire bottom surface of the pan.
⏱️ 3 min - 4
Sprinkle the granulated sugar evenly over the melted butter in the pan.
⏱️ 1 min - 5
Arrange the remaining whole, cored plum halves on top of the butter and sugar in a decorative, circular pattern. You can place a small plum half in the center and arrange others around it, cut-side down.
⏱️ 5 min - 6
Place the pan with the butter, sugar, and plums on a stovetop burner over medium heat. Cook for 8-10 minutes, or until the butter and sugar melt and caramelize around the plums, and the plums begin to soften and release their juices. The caramel should be a rich amber color.
⏱️ 10 min - 7
Carefully place the round sheet of puff pastry over the arranged plums in the pan, ensuring it covers all the plums.
⏱️ 1 min - 8
Gently tuck the edges of the pastry down around the plums, pressing them into the pan's sides. Prick several holes into the pastry with a fork to allow steam to escape during baking.
⏱️ 2 min - 9
Transfer the pan to the preheated oven. Bake for 25-30 minutes, or until the pastry is puffed and golden brown, and the plum filling is bubbly.
⏱️ 30 min•🌡️ 400 - 10
While the tart is baking, pour the cold heavy cream into a glass bowl. Using an electric hand mixer, whip the cream until it forms stiff peaks. Set aside in the refrigerator.
⏱️ 3 min - 11
Once baked, carefully remove the tart from the oven. Let it cool in the pan for 5 minutes. Then, place a serving plate larger than the pan over the pan. Holding both firmly together with oven mitts, quickly and confidently invert the tart onto the plate. The caramelized plums should now be on top.
⏱️ 5 min - 12
Cut a slice of the Plum Tarte Tatin. Serve warm with a generous spoonful of the freshly whipped cream and a dollop of the reserved plum compote on the side.
⏱️ 5 min