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.
The toffee sauce mixes itself with the cooked plum juices so you end up with a deep red sugary sauce. Nevertheless it is not overly 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!
Making Plum Tarte Tatins
You’ll find a printable recipe further down but here are step by step photos of the Mini Plum Tarte Tatins recipe.
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.
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 teaspoon of caramel sauce…
(I used some from Banoffee Cupcakes but bottled is fine)
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 plum tarte 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.
Plum Tarte Tatins
Servings: 6 pairs
Equipment
- 12 hole bun tin
Ingredients
- 12 plums ripe red or purple ones are best
- 60 g butter unsalted
- pre-rolled puff pastry (You'll use about 2/3 of a shop-bought roll)
- caramel sauce see the sauce from my Banoffee Cupcakes - although you could use honey or maple syrup
Instructions
- Preheat the oven at 210c / Gas mark 7.
- Cut the plums in half and remove the stones. Allow one plum per person for however many servings you are making.
- Melt the butter in a pan and cook the plums 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...
- Meanwhile, cut out circles of puff pastry with a pastry cutter.
- 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 teaspoon of caramel sauce.
- Tuck a pastry circle over each plum, loosely covering them up.
- 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.
Notes
If preparing the tatins in advance, 30-40 seconds in the microwave per portion re-heats them nicely.
For a twist on Plum Tarte Tatins, take a look at Plum and Almond Galettes, also made with puff pastry and for a cake idea don’t miss Gluten-free Plum Cake with Blueberries.
These are terribly gorgeous!! I love how easy they are.
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
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!