Plum Tarte Tatin


I like to cook this Tarte Tatin in Winter, using apples since it is really hard to find any seasonal fruits like in these beautiful Autumn days. So, if now that plums are in full swing I thought it was worth to try this beautiful recipe using my kid preferred fruits: plums.

Plum is  a true super fruit; full with vitamins, a true blessing for our health. They stimulates and regulates bowel movements, having laxative and depurative effect. It also stimulates the liver and help detoxify the body and are good against fever and inflammation. Fruits are ideal for diets, given that a plum has just 30 calories. Plum B vitamin complex helps in rapid fat and protein decomposition. The fibres give the feeling of satiety, inducing a state of saturation and therefore fruit consumption is given to those who want to lose weight by eating less.


So with all the benefits I think that Plum Tarte Tatin is a good option. I added some cinnamon powder because I just love its aroma, and I must say that my son just loved it. This upside down pastry cake is very “good looking”, it has a slight sour and very fragrant taste. This delicious fruit dessert is suitable for children because it has just a few ingredients: fruit, eggs, flour, sugar and a little butter.

Plum Tarte Tatin

By September 17, 2015

  • Prep Time : 30 minutes
  • Cook Time : 30 minutes



Cut the plums in half and remove pits. In a round baking pan, about 11in (28cm) in diameter, spread all over its surface 5 tablespoons of sugar and caramelise over low heat until it gets lightly golden (attention not to burn, it will have a bitter taste). When done add the butter, stir to dissolve and spread the caramel evenly over the tray’s walls.


Arrange plum halves in the caramel tray, cut side down and sprinkle with cinnamon.

Separate the eggs and set aside the egg whites. Put the yolks in a bowl add the remaining sugar and mix with a hand mixer until the sugar dissolves and the mixture expands and becomes whitish.

Finally add the flour and mix with a spatula.

Separately beat the egg whites with a pinch of salt until peaks form and the resulting foam is incorporated in the dough previously done in 2-3 steps, stirring gently with a spatula, from top to bottom so that the foam to keep its texture.


Pour the mixture over fruits and make sure is easily levelled. Place the tray in a 375 degrees F  (190 degrees C) preheated oven for about 30 minutes.

When the Plum Tarte Tatin is golden on top, and firm to the touch, remove from the oven and unstick the edges with a knife.Turn the tart upside down on a plate about the same size. Let rest for about 5 minutes.

I put the plums in the oven until I prepared the dough, because I like the caramelised layer of plum  and less syrup, but if you follow exactly the recipe and pour the dough directly on the fresh fruit will form an excess syrup that will give you a moist and juicy cake. It remains to choose what method you will use. So, either way this Plum Tarte Tatin is an amazing dessert for a beautiful sunny Autumn afternoon.


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