Mary berry Plum Tart Tatin
Mary berry Plum Tart Tatin is a delicious dessert that features juicy, ripe plums caramelized in butter and sugar, then baked on top of a flaky puff pastry crust. This classic French recipe is perfect for showcasing the natural sweetness of plums, and the combination of the rich caramel with the tart plums makes for a truly decadent treat. With Mary Berry’s easy-to-follow instructions and tips, this Plum Tart Tatin is a must-try dessert that’s sure to impress.
Why people also love Mary berry Plum Tart Tatin
People love Mary Berry’s Plum Tart Tatin for its delicious combination of sweet, tart and buttery flavors. The caramelized plums add a rich depth of flavor, while the flaky puff pastry crust provides a perfect balance of textures. Mary Berry’s recipe is also easy to follow and adaptable, allowing bakers to experiment with different fruits and variations. Additionally, the stunning presentation of the Tart Tatin makes it a show-stopper dessert that is sure to impress guests. Overall, Mary Berry’s Plum Tart Tatin is a classic dessert that has stood the test of time for good reason – it’s absolutely delicious!
Ingredients:
- 6 plums
- 50g (1/4 cup) unsalted butter
- 75g (1/3 cup) granulated sugar
- 1 sheet of puff pastry (thawed if frozen)
Instructions:
- Preheat the oven to 200°C/400°F/gas mark 6.
- After this,Cut the plums in half and remove the pits.
- Melt the butter in a 9-inch ovenproof frying pan or skillet over medium heat.
- Add the sugar to the melted butter and cook until it forms a golden caramel.
- Arrange the plums cut side up in the caramel, packing them tightly together.
- Cook the plums in the caramel for about 5-7 minutes, or until they are slightly softened and caramelized.
- Remove the pan from the heat and allow it to cool for a few minutes.
- Roll out the puff pastry on a floured surface until it is large enough to cover the frying pan/skillet.
- Cover the plums with the puff pastry, tucking in the edges around the plums.
- Prick the pastry a few times with a fork and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
- Remove the tart from the oven and let it cool for 5 minutes before inverting it onto a plate.
- Serve hot or warm.
Quick Facts
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Difficulty: Intermediate
- Yield: 6-8 servings
- Serving Suggestions: Serve this Plum Tart Tatin warm with whipped cream or vanilla ice cream
Expert Tips & Tricks:
- Be careful when working with caramel, as it can get very hot. Use a heat-proof spatula and oven mitts if needed.
- Puff pastry can be difficult to work with if it gets too warm. Chill it in the fridge for a few minutes before using if it becomes too soft.
- This recipe works well with other fruits such as apples, pears, or peaches.
Nutrition Information (per serving):
Calories: 238
Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
Sodium: 111mg
Carbohydrates: 32g
Fiber: 1g
Sugar: 18g
Protein: 2g
Presentation:
To present the Plum Tart Tatin, invert the frying pan/skillet onto a plate so that the caramelized plums and golden puff pastry are facing up. You can sprinkle some powdered sugar over the top for added sweetness and aesthetic appeal. Slice the tart into wedges and serve on individual plates with whipped cream or vanilla ice cream, if desired. The stunning presentation of this dessert is sure to impress your guests and make any meal feel special.
Variations and substitutions for Mary berry Plum Tart Tatin recipe:
Variations:
- Apple Tart Tatin: Replace the plums with 6 thinly sliced apples. You can also add cinnamon or nutmeg to the caramel mixture for added flavor.
- Peach Tart Tatin: Use ripe peaches instead of plums for a juicy, summery twist on the classic dessert.
- Mixed Berry Tart Tatin: Add a variety of berries like strawberries, raspberries, and blueberries to the caramelized plums for a colorful and flavorful dessert.
Substitutions:
- Puff Pastry: If you don’t have puff pastry, you can use pie crust or even pre-made croissant dough for a slightly different texture and flavor.
- Plums: Try using other stone fruit like apricots or cherries in place of the plums.
- Sugar: If you’re looking for a lower-calorie option, you can use a sugar substitute like Splenda or stevia instead of granulated sugar. However, keep in mind that the caramelized sugar is an important part of this dessert’s flavor and texture.
- Butter: You can use margarine or vegetable oil instead of butter if you’re looking for a dairy-free or vegan option.
- Spices: Feel free to add spices like cinnamon, nutmeg, or cardamom to the fruit mixture or caramel sauce for added flavor.
Recommendations and notices:
- Be careful when working with caramel, as it can get very hot. Use a heat-proof spatula and oven mitts if needed.
- Puff pastry can be difficult to work with if it gets too warm. Chill it in the fridge for a few minutes before using if it becomes too soft.
- Make sure to use ripe but firm plums so that they hold their shape when cooked.
- The tart is best served warm, so plan accordingly and time the recipe accordingly.
- If you don’t have a frying pan/skillet that is oven-safe, you can transfer the fruit mixture to a pie dish before adding the puff pastry and baking.
- If you have any leftover tart, store it in an airtight container in the fridge for up to 2-3 days before reheating and serving. However, keep in mind that the puff pastry may lose some of its crispiness when refrigerated.
FAQ for Mary berry Plum Tart Tatin
Yes, you can prepare the fruit mixture and puff pastry ahead of time, but do not assemble the tart until right before baking. It is best served warm.
Yes, you can use frozen puff pastry, just make sure to thaw it according to package instructions before using it.
Stir the sugar constantly as it cooks to prevent hot spots from forming. Also, do not walk away from the stove while making caramel, as it can go from golden brown to burnt very quickly.
You can use other stone fruits like apricots, cherries, or peaches. You can also try using apples or a variety of berries for a different twist on the classic dessert.
Yes, you can use a pie dish or cake tin if you don’t have an oven-safe frying pan/skillet.
It is not recommended to freeze any leftover tart as the puff pastry may become soggy when thawed and reheated. It is best to store any leftovers in the fridge and reheat in the oven before serving.
Conclusion
Mary Berry’s Plum Tart Tatin is a simple yet impressive dessert that requires minimal prep and delivers maximum flavor. The combination of juicy, sweet plums with the buttery, caramelized sugar and flaky puff pastry is simply divine. The recipe is easy to follow, making it accessible even for beginner bakers. It’s also a great way to use up ripe plums when they are in season. Serve this Plum Tart Tatin warm with whipped cream or vanilla ice cream for an extra special treat. It’s sure to impress your guests and be a hit at any dinner party or family gathering.
