I made some Tarte Tatin today but with plums instead of apples. It is very nice !…Maybe the plums are giving too much juice and water as they cook, so there might be a way by which you could soak some of the juices before cooking the pastry. Next time I will try to either pour the extra juice out or collect with a spoon before cooking the puff pastry.
The Sauce is an “extra” that is not required for the plum tart but it makes it very special. Overall it was very nice.
Ingredients Sauce (taste like mulled wine):
- 450ml cote du rhone red wine
- 150g caster sugar
- 4 star anise
- 2 cinnamon sticks
- Grated zest of an orange
- 3 cloves
Ingredients Tarte :
- 25g unsalted butter, melted
- 130g soft, light brown sugar
- 650g of plums or enough to cover the disk, halved and stoned
- ready-rolled, all-butter puff pastry
How to Prepare :
- For the sauce place all the ingredients in a saucepan and bring to the boil, stirring occasionally, leave to boil for 15 minutes. Filter out into a bowl, leave the sauce to cool.
- For the tarte tatin, heat the fan oven 180°C. Pour the melted butter into the tart dish and sprinkle half the sugar. Arrange the plums, cut side up, in the dish making sure they are tightly packed but still in one layer. Arrange a few blueberries between the plums. Sprinkle over the remaining sugar. Bake in the oven for 15 minutes. Remove and leave to cool for 15 minutes. This will prevent the pastry from melting on contact with the hot plums.
- Put the puff pastry over the plums. Make a large slit in the centre to allow steam to escape. Bake in the oven for 25-30 minutes until golden brown. Remove from the oven and leave to rest for 5 minutes so that the juices become a bit more jelly like. Place a large serving plate over the dish and flip over. Lift off the dish and remove excess juice with paper towels.
- Serve in slices with a tablespoon or two of the spiced red-wine syrup drizzled over.
