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A slice of Plum Tarte Tatin on a vintage metal plate and a fork with the whole tarte tatin the background on a larger vintage metal plate

Plum Tarte Tatin with Lemon Thyme

Shilpi & Etienne | between2kitchens
This classic French recipe for tarte tatin, not only has the mouth watering looks but it tastes heavenly good too! Made with stickily caramelised plums instead of the traditional apples , cooked while enrobed with a buttery puff pastry, it is a two step recipe, simple and quick.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine French
Servings 6 people

Ingredients
 
 

  • 8 medium plums
  • 2 sprig lemon thyme
  • 45 g unsalted butter cut in cubes
  • 165 g sugar
  • 70 ml water
  • 1 tablespoon vanilla essence
  • 2 sheet puff pastry

Instructions
 

  • Cut the plums in half and remove the seed. Cut each half in three and place in a bowl. Add the leaves of the lemon thyme and 1 tablespoon vanilla essence. Mix well and leave to marinate.
  • Place the puff pastry sheet on top of the other. Cut a circle of 25 cm in diameter and set aside.
  • Preheat the oven to 190 degrees. Place the sugar and water in a pan (ovenproof pan with 24 cm in diameter) and bring to a boil. Reduce without stirring for about 7 minutes until the sugar turns into a caramel, light golden in colour.
  • Remove the pan from the heat and carefully stir in the butter cubes one by one. Set the pan aside and start arranging the plums with the skin side down in the pan.
  • Top the plums with the puff pastry and tuck in the sides at the edges. Make three small cuts into the pastry and place the pan in the oven. Bake for 35-40 minutes or until the puff pastry has turned golden brown.
  • Leave the tarte for 3 minutes. Turn around on a plate and serve with ice cream or creme fraiche.
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