James Martin Plum Tarte Tatin

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James Martin Plum Tarte Tatin is made with juicy ripe plums, rich butter, sweet caster sugar, and aromatic spices like star anise and cinnamon. This recipe creates a stunning ruby-red dessert where the tart fruit caramelizes in a sticky toffee sauce, hidden beneath a golden, flaky puff pastry lid. It is the perfect seasonal dessert for an autumn dinner party or a comforting weekend treat.

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Why You Will Love This Plum Tarte Tatin Recipe:

The Color: Unlike the brown tones of apple tarts, plums release a beautiful ruby-red juice that mixes with the caramel to create a visually striking, jewel-like dessert.
Sweet & Sour Balance: Plums are naturally tart skins. When cooked in sweet sugar and butter, they create a perfect balance of sour and sweet that isn’t cloying.
Aromatic Spices: The addition of star anise and cinnamon adds a subtle warmth that pairs incredibly well with stone fruit, elevating it from a simple tart to a sophisticated pudding.
Easier Than Pie: Using ready-rolled puff pastry means there is no need to make dough from scratch. It is a “cheat” ingredient that guarantees professional results.
Juicy Texture: Plums become incredibly soft and jammy when baked, creating a sauce that soaks deliciously into the crisp pastry bottom once flipped.

Plum Tarte Tatin Ingredients

8-10 large plums, halved and stones removed
300g all-butter puff pastry (ready-rolled)
100g caster sugar
100g butter (cubed)
1 cinnamon stick
2 star anise
Vanilla ice cream or crème fraîche (to serve)

How To Make James Martin Plum Tarte Tatin

Preheat the oven: Set your oven to 400°F (200°C).
Make the caramel: Place an oven-proof frying pan (approx 24cm) over medium heat. Add the 100g caster sugar and 100g butter. Cook gently, swirling the pan occasionally (do not stir with a spoon), until the mixture melts and turns a golden caramel color.
Add aromatics: Carefully add the cinnamon stick and star anise to the bubbling caramel.
Add the fruit: Place the plum halves into the pan, cut-side up. Pack them in tightly as they will shrink slightly. Cook on the stove for 5 minutes until the plums start to soften and release their juices. Remove from the heat and let cool slightly.
Prepare the pastry: Roll out the puff pastry and cut a circle slightly larger than your pan. Prick the pastry all over with a fork.
Assemble: Carefully place the pastry over the plums. Use a spoon to tuck the edges of the pastry down inside the rim of the pan, wrapping the fruit.
Bake: Place the pan into the oven and bake for 25 to 30 minutes until the pastry is puffed up and deep golden brown.
Flip and serve: Remove from the oven and let it rest for 5 minutes. Place a serving plate over the pan and, using oven gloves, quickly flip the pan over to release the tart. Serve warm.

Recipe Tips

Firm Plums are Best: Use plums that are slightly firm. If they are too soft or overripe, they will turn into mush/jam in the pan rather than holding their shape.
Watch the Liquid: Plums release more water than apples. If the tart looks very liquidy when you flip it, you can pour the excess juice into a small pan and boil it down to a thick syrup, then pour it back over the tart.
Don’t Forget to Tuck: Tucking the pastry edges down the sides is crucial. This creates a “cup” that holds all the delicious caramel inside when you flip the tart over.
Safety First: The caramel is incredibly hot. Be very careful when flipping the pan and always wear thick oven gloves that cover your wrists.

What To Serve With Plum Tarte Tatin Recipe?

This Plum Tarte Tatin is rich and sticky, so it needs a creamy topping to cut through the intense sweetness of the caramel. A scoop of vanilla ice cream is the classic choice, melting into the hot fruit to create a sauce. However, because plums can be quite tart, a dollop of thick crème fraîche or mascarpone works beautifully to balance the flavors without adding extra sugar.

How To Store Leftovers Plum Tarte Tatin?

Refrigerate: This tart is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
Freeze: Freezing is not recommended as the plums have a high water content and will make the pastry soggy upon thawing.

How To Reheat Leftovers Plum Tarte Tatin?

Important Rule: Do not microwave this tart! The microwave will turn the flaky puff pastry into a soft, wet dough.

Oven (Recommended): Place the tart slices on a baking tray lined with parchment paper. Reheat in an oven preheated to 350°F (180°C) for 10 to 15 minutes. This ensures the pastry crisps up again while the plums get warm.
Air Fryer: Heat individual slices at 320°F (160°C) for 3 to 5 minutes, keeping a close eye on the sugar to ensure it doesn’t burn.

❓FAQs

Can I use other stone fruit in Plum Tarte Tatin?

Yes, this recipe works perfectly with peaches, nectarines, or apricots. Just adjust the cooking time slightly depending on the size of the fruit.

Do I have to remove the spices in Plum Tarte Tatin ?

It is best to pick out the star anise and cinnamon stick just before serving, as they are hard and inedible.

Why is my pastry soggy in Plum Tarte Tatin ?

This usually happens if the plums released too much juice. Try cooking the plums in the caramel on the stove a little longer to evaporate some liquid before adding the pastry.

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Plum Tarte Tatin Nutrition Facts

Serving Size: 1 slice (serves 8)

Calories: 380 kcal
Total Fat: 24g
Saturated Fat: 14g
Cholesterol: 50mg
Sodium: 150mg
Total Carbohydrate: 40g
Dietary Fiber: 2g
Sugars: 28g
Protein: 3g

Recipe by Ella ThompsonCourse: Dessert, Breakfast, BrunchCuisine: British, FrenchDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

380

kcal

Ingredients

8-10 large plums, halved and stones removed
300g all-butter puff pastry (ready-rolled)
100g caster sugar
100g butter (cubed)
1 cinnamon stick
2 star anise
Vanilla ice cream or crème fraîche (to serve)

Directions

Preheat the oven: Set your oven to 400°F (200°C).
Make the caramel: Place an oven-proof frying pan (approx 24cm) over medium heat. Add the 100g caster sugar and 100g butter. Cook gently, swirling the pan occasionally (do not stir with a spoon), until the mixture melts and turns a golden caramel color.
Add aromatics: Carefully add the cinnamon stick and star anise to the bubbling caramel.
Add the fruit: Place the plum halves into the pan, cut-side up. Pack them in tightly as they will shrink slightly. Cook on the stove for 5 minutes until the plums start to soften and release their juices. Remove from the heat and let cool slightly.
Prepare the pastry: Roll out the puff pastry and cut a circle slightly larger than your pan. Prick the pastry all over with a fork.
Prepare the pastry: Roll out the puff pastry and cut a circle slightly larger than your pan. Prick the pastry all over with a fork.
Bake: Place the pan into the oven and bake for 25 to 30 minutes until the pastry is puffed up and deep golden brown.
Flip and serve: Remove from the oven and let it rest for 5 minutes. Place a serving plate over the pan and, using oven gloves, quickly flip the pan over to release the tart. Serve warm.

Notes

Firm Plums are Best: Use plums that are slightly firm. If they are too soft or overripe, they will turn into mush/jam in the pan rather than holding their shape.
Watch the Liquid: Plums release more water than apples. If the tart looks very liquidy when you flip it, you can pour the excess juice into a small pan and boil it down to a thick syrup, then pour it back over the tart.
Don’t Forget to Tuck: Tucking the pastry edges down the sides is crucial. This creates a “cup” that holds all the delicious caramel inside when you flip the tart over.
Safety First: The caramel is incredibly hot. Be very careful when flipping the pan and always wear thick oven gloves that cover your wrists.

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