This delicious Nigella-inspired plum tarte tatin is a quick and easy dessert that’s perfect for any occasion. With buttery caramelized plums and crispy, golden puff pastry, it’s a treat that feels both luxurious and simple. Serve it warm with a dollop of ice cream or crème fraîche for an extra indulgence!
Ingredients Needed:
- 8–10 ripe plums, halved and pitted
- 100g unsalted butter
- 150g caster sugar
- 1 sheet of puff pastry (pre-made)
- 1 tsp vanilla extract
- Pinch of salt
- Optional: ice cream or crème fraîche for serving
How To Make Plum Tarte Tatin?
- Preheat the oven: Set to 200°C (400°F).
- Melt the butter: In an ovenproof skillet, melt 100g (3.5 oz) unsalted butter over medium heat.
- Make the caramel: Add 150g (¾ cup) caster sugar to the skillet and cook, stirring, until it turns a golden caramel color.
- Arrange the plums: Halve and pit 8–10 ripe plums. Place the plum halves, cut-side down, in the caramel and cook for a few minutes until slightly softened.
- Add flavoring: Remove from heat, then stir in 1 tsp vanilla extract and a pinch of salt.
- Prepare the pastry: Roll out 1 sheet of puff pastry to the size of your skillet, trimming any excess.
- Cover with pastry: Fit the puff pastry over the plums and tuck the edges around the fruit.
- Bake the tarte: Place the skillet in the oven and bake for 25–30 minutes, or until the pastry is golden and puffed.
- Cool and invert: Let the tarte cool for 5 minutes, then carefully invert onto a serving plate.
- Serve: Serve warm with optional ice cream or crème fraîche.
Recipe Tips:
- Pick ripe plums: Use ripe plums for the best taste. They should be soft but not overripe, or they might turn mushy.
- Watch the caramel: Be careful with the sugar when melting it. If it burns, it will taste bitter.
- Use a heavy skillet: A heavy skillet heats the caramel more evenly, so it won’t burn easily.
- Tuck the pastry edges: Tuck the puff pastry edges in to keep the caramel from spilling out.
- Invert carefully: Let the tarte sit for a few minutes before turning it over, so the caramel doesn’t spill out.
How To Store Leftovers?
- Refrigerate: Let the leftover plum tarte tatin cool to room temperature. After that, put it in an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the tarte to cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 1 month. To serve, thaw it in the fridge for several hours or overnight, then enjoy at room temperature.
Nutrition Facts:
- Calories: 320 kcal
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 45mg
- Sodium: 200mg
- Potassium: 100mg
- Total Carbohydrates: 38g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 3g
Try More Nigella Lawson Recipes:
Nigella Plum Tarte Tatin Recipe
Description
This delicious Nigella-inspired plum tarte tatin is a quick and easy dessert that’s perfect for any occasion. With buttery caramelized plums and crispy, golden puff pastry, it’s a treat that feels both luxurious and simple. Serve it warm with a dollop of ice cream or crème fraîche for an extra indulgence!
Ingredients
Instructions
- Preheat the oven: Set to 200°C (400°F).
- Melt the butter: In an ovenproof skillet, melt 100g (3.5 oz) unsalted butter over medium heat.
- Make the caramel: Add 150g (¾ cup) caster sugar to the skillet and cook, stirring, until it turns a golden caramel color.
- Arrange the plums: Halve and pit 8–10 ripe plums. Place the plum halves, cut-side down, in the caramel and cook for a few minutes until slightly softened.
- Add flavoring: Remove from heat, then stir in 1 tsp vanilla extract and a pinch of salt.
- Prepare the pastry: Roll out 1 sheet of puff pastry to the size of your skillet, trimming any excess.
- Cover with pastry: Fit the puff pastry over the plums and tuck the edges around the fruit.
- Bake the tarte: Place the skillet in the oven and bake for 25–30 minutes, or until the pastry is golden and puffed.
- Cool and invert: Let the tarte cool for 5 minutes, then carefully invert onto a serving plate.
- Serve: Serve warm with optional ice cream or crème fraîche.
Notes
- Pick ripe plums: Use ripe plums for the best taste. They should be soft but not overripe, or they might turn mushy.
- Watch the caramel: Be careful with the sugar when melting it. If it burns, it will taste bitter.
- Use a heavy skillet: A heavy skillet heats the caramel more evenly, so it won’t burn easily.
- Tuck the pastry edges: Tuck the puff pastry edges in to keep the caramel from spilling out.
- Invert carefully: Let the tarte sit for a few minutes before turning it over, so the caramel doesn’t spill out.
Nigella Plum Tarte Tatin Recipe