Plum tarte Tatin

February 10, 2014 (Last Updated: January 11, 2019)
Plum tarte Tatin recipe

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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