An upside-down tart with caramelized plums and a crisp puff pastry base. When baked, the plums turn the tart into something exquisite.
- Yield: 8 Servings
- 150 g granulated sugar
- 50 ml butter, softened
- 7 medium plums, halved and pips removed
- 250 g puff pastry
- 1 large egg, beaten
How to Make It
- Preheat the oven to 220 °C. Have a 22 cm round cake pan ready. To make the Caramel
- Place the sugar and butter in a saucepan over medium heat and simmer until it just starts turning into caramel. Remove from the heat and pour into the cake pan. Place the plum halves, cut side down, onto the caramel, covering as much caramel as possible. Assembling the Tarte Tatin
- On a lightly floured surface, roll out the puff pastry into a circle a little bigger than the cake pan. Place the pastry over the plums, crimp the edge and press it into the pan so that it fits snugly around the plums. Brush with a little egg and place in the fridge to chill for 15 minutes. Baking the Tarte Tatin
- Bake for 10 minutes or until golden and crisp. Reduce the temperature to 150 °C and bake for a further 15 minutes. Remove from the oven. Turn the tarte tatin out onto a large round platter – plums facing upwards. Serve immediately.