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Easy Tarte Tatin with Plum and Basil

Easy Tarte Tatin with Plum and Basil

Celebrate late summer with this Easy Tarte Tatin with Plum and Basil, a dessert that's made with  puff pastry and is easier than pie (pinky promise!)  

Course Dessert
Cuisine French
Keyword easy tarte tatin, French plum tart, tarte tatin recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 400 kcal
Author Denisse

Ingredients

  • 1 sheet frozen puff pastry half of 17.3-ounce package, thawed
  • 2 1/4 pounds sweet firm plums quartered and pitted
  • 2 tablespoons plus 2/3 cup sugar divided
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons grated lemon zest
  • 1/2 vanilla bean split lengthwise
  • 6 tablespoons unsalted butter
  • 1 large sprig fresh basil plus extra basil leaves for garnish

Instructions

  1. Preheat oven to 400°F. Toss plums, 2 tablespoons sugar, lemon juice, lemon zest and vanilla beans in a large bowl. Let stand 30 minutes.

  2. Melt the butter in a heavy ovenproof 9-inch-diameter skillet over medium heat. Sprinkle remaining 2/3 cup sugar evenly over melted butter. Place basil sprig in the center of skillet. Tightly arrange plums, cut side up, in concentric circles over the basil in skillet. Cook over medium heat until syrup turns deep red, pressing plums slightly to form a compact layer, about 20-30 minutes depending on the firmness of the plums. Shake the pan slightly every now and then to prevent sticking Remove skillet from heat and cool for 10 minutes.

  3. Slide chilled puff pastry crust over the plums in skillet. Press crust edges down around plums at the edges. Cut several slits to allow steam to escape. Bake until golden brown, about 30 minutes. Cool tart completely in skillet.

  4. If the tarte appears to stick to the skillet, rewarm over high heat to loosen, about 3 minutes. Place a large platter over skillet. Using oven mitts, hold skillet and platter together and invert, allowing the tart to settle onto the platter. Slowly lift off skillet. Discard basil sprig and garnish with fresh basil leaves before serving.

Recipe Notes

  • Arrange the plums tightly in your skillet with the rounded side down. It’s okay if you have small spaces between the plums. This is where the butter and sugar will turn into ooey gooey caramel in which the stone fruits will bake until soft and caramelized.
  • Allow your plum tarte tatin enough time in the oven. The sugar and butter need to turn into a dark golden caramel and the plums need time to soften. Also, the pastry needs to become nicely golden and crispy. You will know it's done when the crust is golden brown and the plum caramel is bubbling up on the sides of the baking pan.
  • This easy tarte tatin tastes best with a dollop of whipped cream, creme fraiche, yogurt or a scoop of ice cream.
  • For a stunning presentation I recommend using a variety of plums if you can find them