Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Plum Tarte Tatin

Servings: 6

This dessert is the perfect showcase for juicy, ripe plums. Frozen puff pastry provides a great upgrade for the traditional pastry crust. This recipe is excerpted from 5 Ingredients: Quick & Easy Food.

Ingredients

  • 1-1/4 lb. ripe mixed-color plums
  • 1 tsp. ground cinnamon
  • 1/2 cup maple syrup
  • 11-oz. sheet of all-butter puff pastry (cold)
  • 6 large scoops of vanilla ice cream
  • Extra-virgin olive oil, for serving

Nutritional Information

  • Calories (kcal) : 700
  • Fat Calories (kcal): 310
  • Fat (g): 34
  • Saturated Fat (g): 14
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 55
  • Sodium (mg): 250
  • Carbohydrates (g): 89
  • Fiber (g): 2
  • Sugar (g): 50
  • Protein (g): 10

Preparation

  • Preheat the oven to 425°F. Place a 10-inch non-stick ovenproof frying pan on a medium heat. Halve and pit the plums, add to the pan with 2 Tbs. of water, and cook for 1 minute. From a height, sprinkle over half the cinnamon, then evenly pour over the maple syrup. Place the pastry over the plums, using a wooden spoon to push it into the edges of the pan, and trimming off any excess to patch up little gaps, if needed.
  • Bake at the bottom of the oven for 16 minutes, or until golden and puffed up. Making sure you use oven gloves to protect your hands, confidently and very carefully turn the tarte out onto a plate bigger than the pan. Dish up with nice round scoops of ice cream, sprinkle over the remaining cinnamon from a height, and drizzle lightly with extra-virgin olive oil before serving.

Reviews

Rate or Review

Reviews (2 reviews)

  • user-7400559 | 09/02/2019

    Made this and it was great! Did not have “mixed color plums” so just used purple. Made home made ice cream to go with it. Followed recipe except for plum color.

  • sheilajk | 07/18/2019

    Poor recipe. Puff pastry collapsed when inverted. Too much liquid....recipe followed precisely. Disappointed.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks