• True to the standard French culinary practice, plum tarte tatin is baked upside-down so that the fruit becomes caramelised in a sinfully delicious combination of butter and sugar. For something that looks so elegant, it’s surprisingly easy to make. Serve it as impressive finale at a dinner party.

    Recipe by Sarah Dall 

    Plum tarte Tatin

    Serves: 8
    Cooking Time: 50 mins


    • 100g (½ cup) sugar
    • 30g (2 tbsp) butter, softened
    • Juice of ½ fresh lemon
    • 7 medium plums
    • 250g ready-made puff pastry
    • 1 large egg, beaten



    Preheat the oven to 220°C and grease a 22cm round cake tin.


    Place the sugar, butter and lemon juice in a pot, and simmer until it starts to caramelise. Remove from heat and pour into the cake tin.


    Halve the plums and remove the pips. Place the plums flesh-side down on the caramel.


    Roll out the puff pastry into a thin circle a little bigger than the tart tin. Place the pastry over the plums, crimping the edges and pressing the pastry to fit snugly around the plums. Brush with a little egg and place in the fridge to chill for 15 minutes.


    Bake in the preheated oven until golden and crisp, about 10 minutes. Reduce the oven temperature to 150°C and bake for a further 15 – 20 minutes.


    Remove from the oven and set aside for 5 minutes. Turn the tart out onto a plate and serve.


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