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Plum & Thyme Tarte Tatin

A rustic twist on a traditional tarte tatin - thyme infused caramel, caramelized plums and delicate buttery layers of puff pastry.
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Course: Dessert
Cuisine: French
Keyword: Caramel, Plums, Tarte, Tarte Tatin, Thyme
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 10 servings
Calories: 362kcal

Equipment

  • large skillet
  • tart pan
  • Rolling Pin
  • pastry brush
  • knife & cutting board

Ingredients

Quick Puff Pastry

  • 200 g butter, cut into cubes & cold
  • 250 g all-purpose flour
  • 5 g salt
  • 120 ml water, cold

Tarte Tatin

  • 100 g granulated sugar
  • 70 g salted butter, cubed
  • 50 ml heavy cream
  • 4-5 sprigs of thyme
  • 7 ripe plums

Instructions

Quick Puff Pastry

  • Add the flour and salt into a medium sized bowl and stir around with your fingers to mix
  • Add your cold cubed butter to the bowl and toss to cover in flour.
  • Gently squish each cube with your fingers to flatten slightly. Don't over work too much, we want to keep the butter in fairly big chunks.
  • Slowly start adding your cold water, about a TBSP at a time. Gently toss the dough with your fingers. Don't over mix. You don't want to 'activate' the gluten, this will result in an elastic dough that will shrink more during baking.
  • Once all of the dough starts to stick together and there aren't any large dry patches, pull it out onto your floured work top and shape into a square. You should still see large chunks of butter, that's fine.
  • Roll out the dough into a long rectangle. Brush off the excess flour and do your first letter-fold.
  • Rotate your dough, so the open ends are at the top and bottom (closest to you). Roll out once more and repeat the letter fold.
  • Rotate once more, so the ends are at the top and bottom. Now you're going to do your first book fold.
  • Rotate once more, so the ends are at the top and bottom. Do your last book fold.
  • Wrap the dough in plastic wrap and let rest in the fridge, while you prep the rest of your ingredients.

Tarte Tatin

  • Preheat the oven for 205°C (400°F)
  • Cut the plums in half and discard the core, then generously butter your tart pan. Set both aside.
  • In a small sauce pan, add the cream and sprigs of thyme. Bring to a simmer.
  • In a large skillet, add the sugar and bring to medium high heat to caramelize. Don't mix. Simply spread out the sugar by shaking the pan slightly and allowing the un-melted sugar granuales to fall into the melted sugar.
  • Let the sugar continue to melt and starts to color. You're looking for a medium amber color.
  • Strain the cream into a bowl and discard the thyme.
  • Once the caramel is a medium amber color, take it off the heat then pour the cream into the caramel, whisking non-stop.
  • Once the cream is combined with the caramel, add the cubed salted butter and continue to whisk until completely until combined.
  • Back on the heat and transfer your plum halves to the caramel, cut side down.
  • Cook for about 10 minutes, occasionally rotating the plums around in the pan to ensure that they cook evenly.
  • While the plums cook, roll out your puff pastry to a circle slightly larger than your tart pan and about 5mm thick (1/8 - 1/4inch) .
  • With a pair of thongs, transfer the plums to the tart pan, creating one layer of fruit. Pour the caramel evenly over the fruit.
  • Transfer the dough to the top of the plums and tuck in the edges in along the edges of the tart pan lip.
  • Cut 1-2 vents in the pastry dough for the steam to vent during baking.
  • Bake for 45 minutes or until the dough is golden brown and flaky.
  • Allow to cool for 5 minutes then place a serving dish on top of the pan. In one swoop, flip the pan over and let sit for a minute or so until the caramel and fruit releases.
  • Garnish with fresh sprigs of thyme then serve warm with homemade whipped cream or vanilla ice cream!
Tried this recipe?Mention @mysecretconfections or tag #mysecretconfections!

Nutrition

Calories: 362kcal | Carbohydrates: 35g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 65mg | Sodium: 390mg | Potassium: 108mg | Fiber: 1g | Sugar: 15g | Vitamin A: 927IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 1mg