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You are here: Home / Recipes / Baking and Desserts / Plum Tarte Tatins

Plum Tarte Tatins

November 27, 2009 by Sarah Trivuncic 15 Comments

This site content is free. When you purchase via referral links on our posts, including those to Amazon, we earn affiliate commission, at no extra cost to yourself. Thanks for reading and please share posts you find useful!

This is ridiculously easy. In fact I may boast that I have discovered the Holy Grail: a cooked pudding that is respectable enough to serve to guests, very easy to make, not that high in calories, includes real fruit, can be prepared in advance etc etc…  It is very quick.  My tribute to “Nigella Express”.
Tarte Tatin was invented by two French sisters, Stephanie and Caroline Tatin who according to reports, were in a hurry and covered some slightly burnt apples in a cast iron pan with pastry and put the whole lot in the oven. They served it with the fruit on top and their guests loved it. Tarte Tatin was born.
Although originally featuring apples, Tarte Tatin has come to refer to puff pastry upside down puddings with fruit.  I have previously made a red onion marmalade version (pre-blog but soon to be repeated no doubt) but it struck me that individual miniature versions in bun tins would work just as well.
To prove how easy these are, let me tell you that I made them, photographed them in the garden and ate some in around 90 minutes whilst my son was at pre-school.
Forgive me for being vague with the quantities here.  It really does depend on how many you want to make. Fill the bun tin if you have six people coming for dinner.  Or if you were feeling decadent you could make just one pair to treat yourself for lunch!
The toffee sauce mixes itself with the cooked plum juices so you end up with a deep red sugary sauce.  Nevertheless it is not over sweet.  My son pulled some very interesting faces when he tried it (sadly unphotographed) but he is only two and had not eaten plums before so don’t let that prejudice you!
The plate, featuring pink painted daisies is another from my collection of crockery from my Grandma Kitty. It’s Staffordshire crockery but I don’t know the name of it.
Finally, there is just one day to go until Food Blogger Connect 09.  There are going to be 70 food bloggers meeting in Central London at Levant Restaurant listening to talks from experienced food bloggers and eating delicious Lebanese food. I am very excited to be going along to this and cannot wait to meet fellow food bloggers whom I have been tweeting with recently; Jamie from Life’s a Feast, Mowie from Mowielicious, Davina from The Sugar Bar, Kavey from Kavey Eats and many more. If you’ve not checked out these guys’ blogs and Twitter tweets before then I highly recommend them. They’re all great fun and it’s going to be really surreal to meet them after hanging out in the Twitterverse.
I will of course report back from Food Blogger Connect later next week. If I’m a bit quiet for a few days it’s because there’s been a lot to take in!

Mini Sugar Plum Tarte Tatins

Ingredients:
Red plums.  Use one plum per person.
Pre-rolled puff pastry – use one circle per person. You’d get at least a dozen from a box of pastry, possibly 15-18 (I haven’t used all of mine yet to measure this)
Toffee sauce (as for Sticky Banoffee Cheesecake Cupcakes) although you could use honey or maple syrup if you don’t want to make this.
You will need a 12 hole bun tin (just bun sized holes, a deep muffin tin is a bit big).
Cut your plums in half and remove the stones.
Allow one plum per person for however many servings you are making.
Set the oven to 210c / Gas mark 7…
For six plum halves I used 40g of butter which would have been enough for more.
Melt the butter in a pan and let them cook gently on each side for 3-4 minutes.
The skin will blister when you turn them over, that’s fine. But don’t let them get mushy…
Grease the holes in your bun tin with butter.
Place your lightly cooked plum halves in the holes, stone side up…
Dollop on top a generous teaspoon of toffee sauce…
(from the Sticky Banoffee Cheesecake Cupcakes recipe)
Cut out circles of puff pastry with a pastry cutter and tuck them onto each plum half…
Bake for around 15-20 minutes until the lids have risen and gone golden…
Serve each person two tatins with the plum side sandwiched between.
If preparing the tatins in advance, 30-40 seconds in the microwave per portion re-heats them nicely.

They suffer no detriment for this. Pour some low fat creme fraiche on top. And you’re done!

This site content is free. When you purchase via referral links on our posts, including those to Amazon, we earn affiliate commission, at no extra cost to yourself. Thanks for reading and please share posts you find useful!
Filed Under: Baking and Desserts Tagged With: baking, fruit, individual, pastry, Pies and Tarts, plums, puff pastry, tarts

About Sarah Trivuncic

Sarah Trivuncic has published recipes, restaurant and travel reviews on Maison Cupcake since 2009. She lives in Walthamstow, East London with her husband and teenager.
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Comments

  1. thingswemake says

    November 27, 2009 at 5:10 pm

    What a lovely idea. When the plums appear on my new little plum tree next year I shall try this.

    Reply
  2. MaryMoh says

    November 27, 2009 at 7:37 pm

    I love these tarte tatins. I made once only before at a little cooking class meant for those who doesn't know how to cook. Oh…I wish I can join the Food Bloggers event. Someone should organise one in Scotland. I'm sure all of you are going to have lots of fun.

    Reply
  3. Chow and Chatter says

    November 27, 2009 at 10:15 pm

    wow these look fab, great blog, have fun at food bloggers connect i meet Jamie recently in Nantes you will love her Rebecca

    Reply
  4. Nora says

    November 27, 2009 at 11:08 pm

    What a great idea! They look lovely. See you tomorrow!

    Reply
  5. diva says

    November 28, 2009 at 1:01 pm

    oh u tease. plums are lush and these in a tart are just lovely little desserts or teatime treats 🙂 see u soon Sarah! i can't wait.

    Reply
  6. I heart cupcakes says

    November 28, 2009 at 9:26 pm

    Wow these look gorgeous!

    Reply
  7. Morwenna Ellis-Philips says

    November 28, 2009 at 9:51 pm

    They look very yummy and speedy 🙂 Hope you had fun at food bloggers connect today? xo

    Reply
  8. faithy, the amateur baker says

    November 29, 2009 at 11:18 am

    Your plum tart looks so divine! I wonder if it makes a difference if the plum is sour? As the plums i usu. get tend to be sour!

    Reply
  9. Heavenly Housewife says

    November 29, 2009 at 3:36 pm

    This is so easy and clever. Thank you so much for sharing this. Sorry i couldn't make it to the food blogger connect, but I am looking forward to reading what you write about it. Hope you have a fab weekend. *kisses* HH

    Reply
  10. Sarah, Maison Cupcake says

    November 29, 2009 at 7:01 pm

    Thanks guys for your comments, glad to hear you like them. Am all worn out by food blogger connect but will post about it soon.

    Faithy – I don't think it would matter if plums were sour, they are less sharp when cooked anyway and the sugary caramel sauce or honey or maple syrup, whatever you decide to use would address the balance. Let me know if you try it!

    Reply
  11. Kitchen Butterfly says

    November 29, 2009 at 11:33 pm

    Oh Sarah………these ROCKKKKKKKKKKKKKKKK. Wow. Love the new design. It was so nice to see you, get to know you, talk and laugh at FBC. So, so cool.Love

    Reply
  12. RecipeGirl says

    November 30, 2009 at 2:59 pm

    These are terribly gorgeous!! I love how easy they are.

    Reply
  13. vincent says

    November 30, 2009 at 9:11 pm

    Hello,

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    We would like to add it to the Petitchef.com.

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    Reply
  14. Mini Baker says

    December 1, 2009 at 6:26 pm

    I just found your blog and I LOVE it! You've got some really yummy recipes, can't wait to browse! 🙂
    -Mini Baker

    Reply

Trackbacks

  1. Recipe: gluten free plum and cinnamon cake by Hannah Miles | Maison Cupcake | How to bake your way through life says:
    September 19, 2012 at 10:12 pm

    […] have made it twice now. Once at home where we lingered over the juicy plum slices for puddings during the week and then again, experimenting with a slightly smaller version […]

    Reply

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