James Martin Plum Tarte Tatin

This James Martin Plum Tarte Tatin is a rich, glossy French-style dessert made with caramelised plums and crisp, buttery pastry. The fruit turns soft and jammy in the oven, while the caramel adds a deep, almost toffee-like flavour. It looks impressive but is very achievable for confident beginners and relaxed enough for a weekend bake. From start to finish, allow around 1 hour and 15 minutes.

Ingredients

For the caramel and plums

• 80g unsalted butter
• 100g caster sugar
• 1 vanilla pod, split and seeds scraped
• 8–10 ripe plums, halved and stones removed

For the pastry

• 1 sheet ready-rolled all-butter puff pastry
• A little plain flour, for dusting

How to Make James Martin Plum Tarte Tatin

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the tart cooks evenly and the pastry rises well.
• Make the caramel: Place the butter and caster sugar into a 24cm ovenproof frying pan or shallow tarte tatin tin. Set over a medium heat and allow the butter to melt, swirling gently, until the mixture turns a light golden caramel.
• Add the plums: Remove the pan from the heat and stir in the vanilla seeds. Arrange the plum halves cut-side up, fitting them snugly in a single layer over the caramel.
• Prepare the pastry: Lightly dust the pastry with flour and cut a circle slightly larger than the pan. Lay it over the plums, tucking the edges neatly down the sides.
• Bake: Place the pan in the oven and bake for 30 to 35 minutes until the pastry is puffed, crisp, and deep golden.
• Rest and turn out: Remove from the oven and leave to stand for 5 minutes. Carefully place a large plate over the pan and confidently flip the tart over. Lift away the pan gently.

Tips for the Best Plum Tarte Tatin

Why is my caramel too dark?

Caramel continues to cook even after removing from the heat. Take it off as soon as it turns golden to avoid bitterness.

How do I stop the pastry from shrinking?

Make sure the pastry is cold when it goes into the oven and tuck it well around the edges rather than stretching it.

Can I use other fruits?

Yes, apples, pears, apricots, or peaches all work beautifully using the same method.

Serving Suggestions

• Serve warm with thick double cream
• Pair with vanilla ice cream
• Add a spoonful of crème fraîche for contrast

Storage

Room Temperature

This tart is best enjoyed on the day it is made, but it can stand at room temperature for up to 6 hours.

Refrigerator

Store leftovers covered in the fridge for up to 2 days. Reheat gently in the oven to crisp the pastry again.

Freezing

Freezing is not recommended as the caramel and fruit can become watery once defrosted.

Nutrition

• Calories: 380 kcal
• Carbohydrates: 42g
• Protein: 4g
• Fat: 22g
• Saturated Fat: 13g
• Sodium: 180mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

James Martin Plum Tarte Tatin

Recipe by Rose MeltonCourse: DessertCuisine: FrenchDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A classic plum tarte tatin with buttery puff pastry and rich vanilla caramel.

Ingredients

• 80g unsalted butter

• 100g caster sugar

• 1 vanilla pod

• 8–10 plums, halved

• 1 sheet puff pastry

• Plain flour, for dusting

Directions

• Preheat oven to 200°C (180°C fan).
• Melt butter and sugar to form a golden caramel.
• Arrange plums over the caramel.
• Cover with pastry and tuck edges in.
• Bake until golden and crisp.
• Rest briefly, then turn out and serve.

Notes

• Do not overcook the caramel.
• Serve warm for best texture.