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Plum Tarte Tatin

What you’ll need (Serves 4):

  • 2 x sheets puff pastry, thawed
  • ¾ cup caster sugar
  • ¼ cup water
  • 50g unsalted butter, chopped
  • 8 x Queen Garnet plums, cut into halves
  • Pouring cream, to serve
A dish of Queen Garnet Plum Tarte Tatin with a dollop of cream on top

How to make it:

  • Preheat oven to 190ºC. Place the pastry sheets on top of one another and press gently to join, creating one 5mm-thick piece of pastry. Using a plate as a guide, cut a 23cm round from the pastry and set aside.
  • Place the sugar and water in a 20cm-round non-stick ovenproof pan over low heat and stir until the sugar is dissolved. Increase the heat to medium and bring to the boil. Cook, without stirring, for 5 minutes or until light golden.
  • Carefully add the butter and stir until the mixture is melted and well combined. Remove the pan from the heat and carefully arrange the plums, cut-side up in the mixture. Top the plum with the pastry round and fold the edges under to tuck in the plums
  • Using a sharp knife, make 3 small cuts in the centre of the pastry. Place the pan on a baking tray and bake for 35 minutes or until the pastry is puffed and golden. Allow to cool for a couple of minutes
  • To remove, loosen the edges with a knife and carefully turn out the tart to serve. Best enjoyed warm with a dollop of cream
By Queen Garnet
Mar 11, 2020
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A platter of Roasted Queen Garnet Plum, Pumpkin and Feta salad sitting on a wooden tabletop

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