Are you a fan of a classic apple tarte tatin? You'll definitely enjoy this plum tarte tatin then!
It's one of the simplest recipes ever - only requiring four ingredients and the process for making your own shortcrust pastry is really simple when you use a food processor.
Not keen on making your own pastry? You can use store-bought shortcrust pastry to make this recipe even quicker.
Serve warm with a scoop of creamy vanilla ice cream and a glass of dessert wine. Delish!
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Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Cal/Serv:
490
Ingredients
175g
plain flour, plus extra to dust
200g
chilled butter
150g
caster sugar
700g
plums
Directions
Step 1
To make the pastry, put the flour in a food processor with 125g butter, cut into small cubes, and 25g caster sugar. Pulse until the mixture resembles fine crumbs, then add 2-3tbsp cold water and pulse until the mixture begins to form a ball. Wrap and chill for 30min.
Step 2
Melt the remaining butter and sugar in a heavy-based frying pan. Cook, stirring, for 2-3min until the sugar begins to turn light brown. Immediately add the halved and stoned plums and cook for 5min or until the juices begin to run and the plums start to soften. During this time incorporate the plum juices into the sugar mixture. Increase the heat and bubble until the juices are very syrupy. Lift the plums out of the pan into a 23cm diameter, shallow ovenproof dish or cake tin, cut-side up, and pour the juice over. Allow to cool.
Step 3
On a lightly floured work surface roll the pastry into a circle slightly larger than the dish and about 5mm thick. Lay the pastry over the plums, tuck the edges down into the dish and make a few slits through the pastry with a knife to allow steam to escape. Chill for 20min.
Step 4
Bake at 220°C, mark 7 for 20min or until the pastry is golden. Cool for 5min before carefully inverting on to a plate. Serve sliced with a sorbet.
Prepare ahead (up to three days ahead): Complete to the end of step 1 up to three days in advance, then wrap and chill.
Prepare ahead (longer than three days ahead): Complete the recipe to the end of step 3 then cover, wrap and freeze.
To serve: Cook from frozen at 220°C (425°F) mark 7 for 40min or until pastry is golden. Complete the recipe.
Removing stones: If you have difficulty loosening the stones (see step 2), add the halved plums to the frying pan and remove stones when cooked.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
