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