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Tarte tatin with fresh plums

A simple but elegant dessert

by Ada Parisi
5 min read
Tarte tatin alle prugne fresche

How to prepare tarte tatin or upside-down cake with fresh plums at home

Have you ever experienced the Tarte Tatin with fresh plums? Is’ an inverted plum cake with very few ingredients, along the lines of the Tarte Tatin French: It is a good sweet, simple and elegant. Flavored with lots of cinnamon and lemon zest, has a delicate scent: Serve warm and serve with cream ice cream for an extra touch. The most practical and fastest way to prepare plum tarte tatin is to use ready-made puff pastry. In this case it takes just 10 minutes, to prepare it, as you see in VIDEO RECIPE on my You Tube channel.

Or you can do the PUFF PASTRY IN THE HOUSE, which I recommend but only when there will be milder temperatures, Since despite being October 30 degrees are the norm. Yet, You can use a PASTA BRISÉE’ or the dough for pie like that of the APPLE PIE.

Is, If you generally love upside-down cakes, Then you have to try the yummy SOFT UPSIDE-DOWN CAKE WITH MANDARINS, the UPSIDE DOWN CAKE WITH ORANGE is that WITH PINEAPPLE.

Desserts with plums, Which fruits to use

You may be wondering which plums to use to make this cake with plums. I used the September plums: There are several varieties, all united by shape and color. They have an elongated shape, are small in size, externally they are dark purple tending to blue and internally with greenish-yellow pulp. Sweet but not too much. You can also use larger round plums, both yellow and red: but look for a variety that is not too watery, otherwise in cooking you risk releasing too much liquid.

Generally speaking, if you use dark-skinned plums, You will get a red-purple tarte tatin. And this even if the pulp, as in my case, Yellow pits. If you use yellow-green skin plums, you will get a clearer dessert. I find that this color of wine is wonderful. Plums, Sweet and Juicy, they lend themselves very well to the preparation of desserts: Try for example my SOFT CAKE WITH PLUMS AND CINNAMON, the TART WITH PLUMS AND FRANGIPANE CREAM or the very simple MUFFIN PRUNE. Not to mention one of my most beloved recipes: the SPICY PLUM JAM. And now I wish you good day!

Tarte tatin alle prugne fresche

TARTE TATIN WITH FRESH PLUMS AND CINNAMON

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

a roll of ready-made puff pastry or 250 grams of PUFF PASTRY HOMEMADE or shortcrust pastry

Plums (I used the purple septembrine with yellow pulp)

30 grams of butter

60 grams of sugar (also cane)

grated zest of one lemon

cinnamon powder

Procedure

Tarte tatin with fresh plums

As you have seen in the VIDEO RECIPE, The tarte tatin with fresh plums and cinnamon is really simple and quick to prepare, especially if you use ready-made puff pastry.

First wash the plums, Cut them in half and remove the core. Use only hard-boiled and not overripe plums.

Melt the butter in a bain-marie or microwave. I suggest you use an aluminum mold with low edges, like what you see in the video recipe. Grease the mold with melted butter, also on the edges. Then spread 50 grams of sugar inside and make sure that the pan is covered everywhere, both in the center and in the edges.

Place the plums in the cake pan with the pulp part facing down: you have to make sure that they are very dense and leave practically no space between one plum and another, because in cooking the fruit is reduced leaving unsightly voids on the surface of the cake.

Sprinkle the plums with grated lemon zest and a little ground cinnamon.

Distribute on puff pastry (If you make puff pastry at home you have to pull it to a thickness of half a centimeter at most) a little' of the remaining melted butter and sprinkle with butter and cinnamon. Cover the plums with puff pastry: The part of the puff pastry that you have buttered and sweetened obviously comes into contact with plums. Remove surplus dough and tuck up, as you see in VIDEO RECIPE, the sides of the dough under plums. Carefully punch the entire surface of the puff pastry, so that it does not swell in cooking. Brush it with a little' melted butter and leave it in the refrigerator for about 15 minutes.

Meanwhile, Preheat the oven to 180 degrees static. When the oven is hot, bake the plum tarte tatin (not at the top but at the bottom, so that it caramelizes well) and cook for 30 minutes. Once cooked, Allow to cool slightly and then flip on a plate or riser. Serve the warm fresh plum tarte tatin, accompanying it with cream ice cream. Bon appétit!

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