Plum Tarte Tatin

A fruit delivery from my lovely grandparents who have way too much fruit to handle in their garden, and the Tatin season commences. I’ve never tried using plums on their own before, so thought I’d give it a go.

For a Tarte Tatin, the classic ‘accident’ recipe stumbled upon by the Tatin sisters of France, the fruit is caramelised at the bottom of the dish, then the pastry goes on top, the whole thing is cooked, left to cool, then flipped upside down. One thing I would recommend, if you are going to try making a Tarte Tatin, is to do it properly, with an ovenproof pan. I have my very own Tatin dish, and it’s not only good for making tarts, I also use it for pies, cakes and occasionally, or meals that I like to fry then transfer to the oven.

The recipe I used today, which I have scanned in below, contains instructions for the pastry and the filling. But it actually makes enough pastry for two tarts (what a shame!) As for the filling, don’t just stick to apple (though it is amazing), try plums, pears, banana, whatever, or a complete mixture! Plums can be tarter than apples, so I added some extra sugar to this one. Another tip with this recipe, given the strange method with the pastry, is to make the pastry the day before (doesn’t take very long) so it has time to freeze. This also makes the actual process of making the tart very speedy!

To explain about the grating: I guess grating the pastry over the fruit gives the fruit space to breathe when the tart is in the oven. It also makes the pastry very light and airy, almost cake like. This is not, however, the usual way of doing tarte tatin pastry, the grating thing is something I found out about several years ago from Oliver Rowe’s recipe on the bbc website. It’s recently become a pretty popular way of doing the tatin, but is not the original way.

I haven’t tried it yet, but there’s no reason a savoury tarte tatin couldn’t work. Perhaps omit the icing sugar in the pastry and use less sugar for caramelising the veg (use cheese instead?!)

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Yes, it looks like a bowl of grated cheese.

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This is the tricky part, just make sure you leave the tart in the dish to cool for several minutes and you cut around the sides before attempting to turn it over.

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