Warm Plum Tarte Tatin Recipes

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PLUM TARTE TATIN



Plum Tarte Tatin image

Playful, surprising, and utterly irresistible-upside-down sweets, like this plum tarte tatin, never fail to wow family and friends.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h20m

Number Of Ingredients 6

All-purpose flour, for work surface
1 sheet frozen puff pastry, thawed
6 tablespoons unsalted butter
1/2 cup packed light-brown sugar
1/4 teaspoon fine salt
2 pounds ripe black plums (about 9), halved and pitted

Steps:

  • Preheat oven to 400 degrees. On a lightly floured surface, roll out puff pastry into an 18-inch square. Trim into a 13-inch circle and cut a small X in center to vent. Transfer to a parchment-lined baking sheet and freeze 20 minutes.
  • In a 12-inch cast-iron skillet, melt butter over medium-high. Remove from heat. Sprinkle with sugar and salt; place plums, cut side down, in a single, snug layer.
  • Return to heat, bring to a rapid simmer, and cook, undisturbed, 7 minutes. Remove from heat and top with pastry. Bake until crust is deep golden brown and juices are thickened, about 35 minutes. Let cool on a wire rack, 10 minutes, then invert onto a platter. Serve warm.

Nutrition Facts : Calories 183 g, Fat 10 g, Fiber 1 g, Protein 1 g, SaturatedFat 6 g

WARM PLUM TARTE TATIN



Warm Plum Tarte Tatin image

Our take on the classic French dessert substitutes plums for the traditional apple topping. It can be served warm or at room temperature. Either way, serve it immediately after inverting. If serving at room temperature, gently reheat the pan on the stove for easier release.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 ten-inch tart

Number Of Ingredients 5

3 tablespoons unsalted butter
3/4 cup sugar
8 Italian plums (2 1/3 pounds) or 8 regular plums (2 1/2 pounds), pitted and halved
All-purpose flour, for work surface
1/2 recipe Pate Sucree for Plum Tarte Tatin

Steps:

  • Melt the butter in a 10-inch ovenproof skillet over medium-low heat. Remove from heat, and sprinkle sugar evenly over bottom of skillet. Starting at outside edge, arrange the plum halves in overlapping concentric circles, with cut sides somewhat perpendicular to the bottom of the skillet.
  • Return skillet to medium-low heat; cook until juices are bubbling and sugar is beginning to caramelize, 15 to 20 minutes. Holding fruit in place with a wide spatula, tilt skillet and drain syrup into a bowl; set syrup aside. If necessary, slide dislodged plums back into place. Let cool slightly, about 10 minutes.
  • Preheat oven to 400 degrees. On a lightly floured work surface, roll out sheet of pate sucree to a 10-inch square. Using an inverted 10-inch cake pan as a guide, cut out a circle. Place dough over plums, and prick dough all over with a fork. Bake in oven until crust is golden brown and juices are bubbling, 30 to 35 minutes. If top begins to brown too much before fruit is cooked through, cover it with a piece of aluminum foil.
  • Remove skillet from oven. Let cool 1 hour. When ready, place a serving plate, top side down, on tart, and quickly invert tart onto plate. If desired, reduce reserved syrup in a small saucepan over medium heat until thickened, about 5 minutes. Serve tart with warm sauce.

PLUM TARTE TATIN



Plum Tarte Tatin image

Provided by Alex Seidel

Categories     Dessert     Bake     Christmas     Plum     Vanilla     Phyllo/Puff Pastry Dough     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

1 cup crème fraîche*
1 teaspoon grated orange peel
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 1/4 pounds sweet firm red plums (such as Burgundies or Satsumas), halved, pitted
2 tablespoons plus 2/3 cup sugar, divided
1 tablespoon fresh lemon juice
1 1/2 teaspoons finely grated lemon peel
1/8 teaspoon ground nutmeg
1/2 vanilla bean, split lengthwise
6 tablespoons (3/4 stick) unsalted butter

Steps:

  • Whisk crème fraîche and orange peel in small bowl. Cover; chill. Roll out pastry on lightly floured surface; trim corners to create circle. Place on plate. DO AHEAD: Crème fraîche and crust can be prepared 1 day ahead. Cover separately and chill.
  • Preheat oven to 400°F. Mix plums, 2 tablespoons sugar, lemon juice, lemon peel, nutmeg, and seeds from vanilla bean in large bowl. Let stand 30 minutes.
  • Melt butter in heavy ovenproof 9-inch-diameter skillet over medium heat. Sprinkle remaining 2/3 cup sugar evenly over melted butter. Tightly arrange plums, cut side up, in concentric circles in skillet (plums will appear slightly uneven but will soften while cooking, creating even layer). Drizzle accumulated juices from bowl over top. Cook over medium heat, shaking skillet gently to prevent sticking. Continue cooking until syrup turns deep red, pressing plums slightly to form compact layer, about 35 minutes. Remove skillet from heat; cool 10 minutes.
  • Slide crust atop plums in skillet. Press crust edges down around plums at edge of skillet. Cut several slits to allow steam to escape. Bake until golden brown, about 30 minutes. Cool tart completely in skillet.
  • Rewarm in skillet set over high heat to loosen, about 3 minutes. Place large platter over skillet. Using oven mitts, hold skillet and platter together and invert, allowing tart to settle onto platter. Slowly lift off skillet. Let stand at least 30 minutes and up to 4 hours at room temperature. Serve with orange crème fraîche.
  • *Sold at some supermarkets and at specialty foods stores.

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