I have just returned from my vacation in South of France. The delicious food, beautiful weather and childhood nostalgia is exactly what I needed! Now, I am back home and happily back into my kitchen! Today, I am making an unconventional Tarte Tatin. Originally, this Tarte is an upside-down caramelized apple tart made with a pâte-brisée. The Plums were too beautiful in the market, and I could not seem to resist.. and so I opted for a red plum Tarte Tatin. Also, I decided to make my tart with a puff pastry (pâte feuilletée).
Serves: 8/10 slices
Ingredients: (for the crust)
- 250g of pâte feuilletée/puff pastry, http://www.lafaimdesbananes.com/article-pate-feuilletee-maison-109085809.html
- 2kg of red plums
- 150g of caster sugar
- 3 tablespoons of water
- Wash and rinse the plums.
- Cut the plums in half and carefully remove the pits.
- Preheat the oven to 180C degrees.
- In a tart pan (or Tatin tart pan) pour the sugar and add the water.
- Cook on the stove on a medium heat until the caramel becomes golden brown (rotate your pan from time to time, be careful don’t forget to protect your hands).
- The caramel should cover the entire surface of your pan.
- Align the plums halves adjacent to each other on the bottom of the pan ( the convex part facing the caramel).
- Roll the puff pastry on a floured surface, make a circle shape the size of your pan (add 2 centimeters more than the size of your pan in order to tuck it in).
- Transfer and cover the entire surface of your pan with the dough and tuck in.
- Bake for 45 minutes (more or less depending on the oven).
- When the crust is golden in color, remove from the oven and allow to cool for 30 minutes.
- In a big serving plate, carefully flip your tart (from the pan tart to the plate) and now you have an “upside-down caramelized plum tart”.
PS: Do not forget to use a pan tart that you can put on the stove and into the oven (it helps you to make your caramel easily), I used a pan of 23 centimeters.