Upside-down Plum Tart

I’m super excited to be collaborating with Fruits from Chile on this recipe. I used fresh Angelino Chilean plums to make this quick and easy plum tart. It is absolutely divine. You can find these freshly imported dark red plums at grocery stores across BC now.

You will want to use ripe plums to make this tart, but you don’t want the plums to be super soft. They should be firm, but yield to your touch. The inside of the plums varies from yellow to pink. They are as tasty as they are pretty. Their firm texture is ideal for baking, but they taste great raw as well. This morning I chopped a couple up and we enjoyed them on our granola and yogurt for breakfast. It was really tasty.

This is one of the easiest desserts you’ll ever make. Just coat a 9 inch cake pan generously with butter. Then add some sugar and chopped plums. Bake it in the oven for 15 minutes. Then add some store-bought puff pastry to the top and put it back in the oven until the pastry is golden brown. It’s super easy and so delicious.

It’s really amazing how the colour of the plums transforms into this bright fiery red after baking. The juices from the plums combine with the butter and sugar to make this mouth-watering caramel sauce. It’s so yummy. A little vanilla ice cream would complement the tart really well, but it’s really good on its own too.

Enjoy!

Upside-down Plum Tart
Prep Time
15 mins
Cook Time
50 mins
 

Plum Pie

Cuisine: French
Keyword: plum pie, plum tart, tarte tatin
Servings: 12
Author: Rosa
Ingredients
  • 1 sheet puff pastry, thawed
  • 2 pounds ripe firm Angelino plums, chopped in quarters
  • 2/3 cups granulated sugar, divided
  • 4 tbsp softened butter
  • 2 tbsp melted butter
Instructions
  1. Preheat oven to 375 degrees.

  2. Coat the 9 inch cake pan with 4 tbsp butter (the sides as well).

  3. Sprinkle 1/3 cup sugar on top of the butter.

  4. Arrange the plums tightly in the pan.

  5. Pour 2 tbsp melted butter on top of the plums.

  6. Sprinkle the remaining 1/3 cup sugar on top of the plums.

  7. Place the cake pan on top of a sheet pan (just in case the juices spill over).

  8. Put the pan in the oven and bake for 15 minutes.

  9. While the plums are in the oven, cut the puff pastry into a circle slightly larger than the diameter of the cake pan.

  10. Place the pastry on top of the plums. Tuck in the edges.

  11. Cut a few slits into the pastry so that the steam can escape.

  12. Put the pan back in the oven and bake for 35 minutes or until the pastry is a golden brown. Check it at 25 minutes.

  13. Allow the tart to cool for 15 to 20 minutes before flipping the tart. The syrup/caramel needs time to thicken.

  14. Put a serving plate on top of the cake pan and carefully and quickly flip it over. Slowly lift off the cake pan.

  15. Serve warm or room temperature with or without vanilla ice cream.

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