Tart Tatin is the classic, French dessert based on caramelized fruit on puff pastry and then baked ‘upside down’. This plum and almond Tarte Tatin is best with Victoria plums when in season but you can use any sort of plums. It’s equally good with apples or pears. If you are using apples use dessert ones and not cooking apples. Dessert apples hold their shape whereas cooking apples ie Granny Smiths ‘fall’ and collapse. The addition of marzipan is also optional so leave it out if you don’t like this ‘made in heaven’ combination. As ever I have tried to simplify the recipe by not making a traditional caramel first with all the possible problems that entail (ever tried making caramel? no? give it a go, it’s not without its challenges ) but it works fine by just melting the sugar in the butter. Make sure you turn it out onto a serving plate that has a lip on it to catch the juices.
Ok, I agree the photo isn’t great; I agree it looks like a cowpat. But the taste is…..SUBLIME, the slight tang of the plums in the sweet, caramel buttery juices which soak through the flaky, puff pastry….
Give it a go and let me know what you think.
VICTORIA PLUM & ALMOND TART TATIN
1 sheet ready rolled puff pastry (approx. 320g), defrosted & at room temperature
Approx. 12/14 Victoria plums, cut along length & de-stoned (or you can use dessert apples or pears)
120g Muscovado sugar
1. Grease & base line, 20cm cake tin (not more than 3 ½ cm deep.
2. Melt the butter and sugar in a small pan and pour into the tin.
3. Arrange the prepared plums, tightly, cut side up. Tear the marzipan into small pieces and dot on top of the plums.
4. Unroll the pastry on a floured worktop and, using the tin as a guide cut out a circle 5 cm bigger than the diameter.
5. Place the circle over the plums and tuck down the edges so that the plums are enclosed. It doesn’t matter if it looks bumpy around the edge. Prick all over with a fork to let out the steam when it’s cooking.
6. Bake in a hot oven, 200C, Gas 6 for about 20 mins or until pastry is risen and golden. Leave to settle for 10 minutes and then turn out onto a serving plate. There will be a lot of juice so choose one with a lip to catch all of it.
7. Leave it to cool for about 20mins and serve warm with lots of double cream or set, Greek yoghurt