Dear Reader, if you've ever been intimidated by the idea of making a tarte tatin then I've got the recipe for you today! If this is your first time ever making one let me show you how to make this wonderful upside down fruit dessert! This is the easiest, tastiest tarte tatin you'll EVER make and you can use plums or other fruit!
Before I refined my tarte tatin technique I had always found tarte tatins a bit stressful. Bu really they're an easier version of a pie and take less time and less effort. There's no prebaking the base and you can use a bought puff pastry and you'll spend no more than 10 minutes on prep for this dessert I pinky swear! That's because I've got 6 tarte tatin tips for you :)
Tarte Tatin Tip 1: I don't bake my tarte tatin in a saucepan or tatin dish like I was taught to because mine is really large and it can be cumbersome flipping a large pan. I bake it in a round springform tin!
Tarte Tatin Tip 2: I don't use parchment to line my tin, I use a bbq non stick liner cut to fit my tin and I wash and reuse it. This is one of my top 40 baking tips and I've been using the same liners for 5 years because I hate cutting out parchment. Take a peek at my top 40 baking tips here!
Tarte Tatin Tip 3: Don't go wasting your time making a caramel! Use golden syrup or treacle. Yes! This is perfect for tarte tatin (or creme caramel). This is a tip from a Dear Reader Susie.
Tarte Tatin Tip 4: Use any type of fruit-don't just limit it to apples. Strawberries, plums or any stone fruit works well. I used Queen Garnet plums that had a beautiful dark purple colour.
Tarte Tatin Tip 5: Use butter puff pastry for the best flavour. It's a bit more expensive but did you know non butter puff pastry is made using vegetable oil so the flavour just won't be as good!
Tarte Tatin Tip 6: Cut the plums down the split line to get the seed out easily.
I was actually prompted to make this by the plums. They looked so gorgeous and sexy with their dark colour. I tossed up what to make with them - I was thinking a coffee cake but then Dear Reader Matilda suggested a tarte tatin and my decision was made.
This provided the dessert after my very first Zoom Erotic Book Club session one Friday night. A few months ago Laura and I decided to start an Erotic Book Club because why not. In that time we had interest from one friend of hers Scarlet and one friend of mine Soraya who swore that they weren't shy and could handle full on talk so there we were, four gals on a Friday night.
The main challenge with an erotic book club is finding a well written book. Then I saw another friend reading Hooked by Samantha X. She's a former journalist who worked as an escort for 7 years. It was a well paced and fascinating book that I devoured in less than 2 nights. I loved it so much I went ahead and bought her sequel.
I don't want to ruin the book for anyone else that is interested but Samantha's (or Amanda's, that's her real name) perspectives on men is rather eye opening albeit a little depressing too. But it is definitely worth a read. Especially followed by a piece of this darkly luscious plum tarte tatin!
So tell me Dear Reader, do you make tarte tatin often? Do you notice with butter vs non butter puff pastry?
DID YOU MAKE THIS RECIPE? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella
Easiest 10 Minute Prep Plum Tarte Tatin!
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 25 minutes
Degree of difficulty: easy
- 1/4 cup golden syrup or treacle (warmed in the microwave for 10 seconds)
- 500g/1.1lbs plums (I used Queen Garnet plums), cut in half
- 2 tablespoons of butter, cut into cubes
- 1.5 sheets butter puff pastry defrosted
- Vanilla ice cream to serve
Brushing with warmed golden syrup
Step 1 - Line a 20cm/8inch round springform tin on the base with parchment and spray the sides with oil spray. Brush the golden syrup on the base of the prepared tin. Preheat oven to 200C/400F.
Placing the plums cut side up or skin side down
Step 2 - Place plums skin side down (or you can do it the other way cut side up if you prefer). Place them close together so they are touching. Place butter on top and then place one sheet of puff pastry curling around the sides to fit the tin. Place the other half piece of puff pastry in the centre. Place in the fridge until needed. You can do this earlier in the day too.
Dotting with butter cubes
Step 3 - Place the springform tin on a baking tray to catch any juices and bake for 25 minutes. Cool for 5 minutes then place a plate over it and then carefully turn it over so that the pastry is at the bottom. Serve with ice cream.
Layering the pastry on top