James Martin Plum Tarte Tatin

This James Martin inspired plum tarte Tatin is a beautifully glossy, caramel-soaked plum tart baked upside down with a crisp, flaky puff pastry lid. The plums turn jammy and fragrant, the caramel tastes deeply buttery, and the pastry stays light and shattering on top. It is very achievable for confident beginners, as long as you keep a close eye on the caramel. Total time is about 1 hour 15 minutes, including cooling and turning out.

Ingredients

For the plum layer

• 700g ripe but firm plums, halved and stoned
• 1 tbsp lemon juice

For the caramel

• 150g caster sugar
• 50g unsalted butter, cut into small cubes
• 1 tsp vanilla extract
• Pinch of fine salt

For the pastry lid

• 1 x 320g all-butter puff pastry sheet (ready-rolled is fine)
• 1 tsp plain flour, for dusting
• 1 egg, beaten (optional, to help seal the edge)

To serve (optional)

• Crème fraîche, vanilla ice cream, or lightly whipped cream

How to Make James Martin Plum Tarte Tatin

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the tart cooks evenly and the pastry colours nicely.
• Prep the pastry: Lightly dust your worktop with flour. Unroll the puff pastry and cut a circle about 2 to 3cm wider than your pan (a 24cm pan usually needs a 26 to 28cm circle). Refrigerate the pastry while you make the caramel, cold pastry puffs better.
• Make the caramel: In a 24cm ovenproof frying pan or Tatin tin, add the caster sugar in an even layer. Set over medium heat and let it melt without stirring. When you see liquid caramel around the edges, gently swirl the pan until the colour turns a deep amber.
• Finish the caramel safely: Take the pan off the heat. Add the butter carefully (it will bubble up), then stir until smooth. Stir in the vanilla extract, lemon juice, and a pinch of salt. The lemon lifts the caramel and keeps it from tasting flat.
• Arrange the plums: Place the plum halves cut-side down in the caramel, packing them tightly. They will shrink as they cook, so a snug fit gives you a neat finish. Return to low heat for about 2 minutes so the fruit starts to soften and the caramel loosens around it.
• Add the pastry lid: Remove the chilled pastry circle from the fridge and lay it over the plums. Tuck the edges down inside the pan so the pastry sits like a lid. If you like, brush a little beaten egg around the inner rim before tucking to help it stick. Cut 2 to 3 small slits in the centre to let steam escape.
• Bake: Bake for 30 to 35 minutes, until the pastry is well puffed and deeply golden. You should see caramel bubbling at the edges. If the pastry is pale, give it another 3 to 5 minutes.
• Cool briefly: Remove the pan from the oven and let the tart stand for 10 minutes. This short rest helps the caramel thicken so it pours neatly when you turn it out.
• Turn out and assemble: Run a knife around the edge to loosen. Place a large serving plate over the pan, then invert in one confident motion. Lift the pan away. If any plums stick, simply lift them back into place and spoon over any caramel left in the pan.

Tips

How do I stop the caramel from burning?

Use medium heat and keep a close eye as the sugar melts. Avoid stirring with a spoon, which can encourage crystals. Swirl the pan instead, and take it off the heat as soon as you reach a deep amber colour.

Why is my tarte Tatin watery?

Very ripe plums can release a lot of juice. Choose ripe but firm fruit, and pack the plums tightly. A brief 2-minute simmer before adding the pastry helps drive off a little moisture and starts the caramel coating process.

How do I keep the puff pastry crisp?

Start with cold pastry and bake until it is properly golden. Underbaked puff pastry can taste doughy. Also, do not leave the tart sitting in the pan too long after baking, as steam can soften the pastry.

What if the tart will not release from the pan?

If it feels stuck, set the pan over low heat for 30 to 60 seconds to loosen the caramel. Then try inverting again. This works especially well if the tart cooled a bit too long.

Serving Suggestions

• Vanilla ice cream and a pinch of flaky salt over the top
• Crème fraîche with a little grated orange zest
• Lightly whipped cream and toasted flaked almonds
• Custard for a classic, comforting pudding-style serve

Storage

Room temperature

If your kitchen is cool, keep the tart loosely covered for up to 1 day. The pastry will soften slightly, but it will still taste lovely.

Refrigerator

Store covered in the fridge for up to 3 days. Rewarm slices in a 160°C fan oven for 8 to 12 minutes to re-crisp the pastry.

Freezing

Freezing is possible, but the pastry loses some crispness. Freeze wrapped slices for up to 1 month, thaw overnight in the fridge, then reheat in the oven until hot throughout.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 47g
• Protein: 3g
• Fat: 14g
• Saturated fat: 7g
• Sodium: 220mg

Disclaimer: Nutrition values are estimates and will vary based on the exact ingredients and brands you use.

FAQs

James Martin Plum Tarte Tatin

Recipe by Home Chef Cooks

0.0 from 0 votes

Course: DessertCuisine: FrenchDifficulty: Medium

Servings

8

slices

Prep time

20

minutes

Cooking time

35

minutes

Total time

75

minutes

Calories

320

kcal

55

minutes

A glossy, caramelised plum tarte Tatin with buttery puff pastry. Plums bake into a jammy layer under a deep amber caramel, then the tart is flipped for a stunning finish.

Ingredients

• 700g ripe but firm plums, halved and stoned

• 150g caster sugar

• 50g unsalted butter, cubed

• 1 tsp vanilla extract

• 1 tbsp lemon juice

• Pinch of fine salt

• 1 x 320g all-butter puff pastry sheet

• 1 tsp plain flour, for dusting

• 1 egg, beaten (optional, for sealing)

• Crème fraîche or vanilla ice cream, to serve

Directions

• Preheat the oven to 200°C (180°C fan). Lightly flour your worktop and cut the puff pastry into a circle slightly larger than a 24cm pan. Chill.
• Make the caramel: melt the sugar in a 24cm oven-safe frying pan over medium heat until deep amber. Off the heat, whisk in the butter, then stir in vanilla, lemon juice, and salt.
• Arrange the plums cut-side down in the caramel, packing them snugly. Simmer for 2 minutes to start softening the fruit.
• Lay the chilled pastry over the plums and tuck the edges down inside the pan. Cut 2–3 small steam slits in the top.
• Bake for 30–35 minutes until the pastry is puffed and deeply golden and the caramel is bubbling at the edges.
• Rest for 10 minutes, then run a knife around the edge. Invert onto a serving plate in one confident movement.
• If any plums stick, lift and replace them. Spoon over any caramel left in the pan.
• Serve warm with crème fraîche or vanilla ice cream.

Notes

• Use ripe but firm plums so they hold their shape and do not turn watery.
• Caramel deepens quickly, so stay close to the pan and remove from the heat as soon as it turns amber.
• Let the tart rest 10 minutes before inverting so the caramel thickens slightly and pours, rather than splashing.