Plum tarte tatin


Total time: 3hr
Preparation Time: 60m

Servings
For 4 people


Nutritional Information

Contains 513 Kcal, 5g Protein, 48g Carbohydrates, 35g Fat


Ingredients

  • Dough
  • 0.5 tsp salt
  • 125 g white flour
  • 40 g butter, cut into pieces, soft
  • 0.5 dl water
  • To laminate the dough
  • 90 g butter, coarsely grated, chilled
  • To prepare the caramel
  • 2 tbsp water
  • 50 g sugar
  • Tart
  • 20 g butter, cut into pieces
  • 600 g plums, ½ cut in half, ½ cut into segments
  • Utensils
  • 2 baking trays (each approx. 20 cm in diameter), bases lined with baking paper

View these products

Instructions

  • Dough

    Mix the flour and salt in a bowl. Add the water and butter, knead quickly to form a soft, smooth dough. Flatten the dough, wrap in cling film, chill for approx. 30 mins.
  • To laminate the dough

    On a lightly floured surface, roll the dough out into a rectangle (approx. 10 x 20 cm). Spread the butter over two thirds of the dough, leaving a border of approx. 1 cm all around. Fold the exposed dough over the top, place the folded dough over the remaining dough. Press the edges down firmly. Press out any air pockets using a rolling pin. Wrap in cling film and chill for approx. 30 mins.
  • To fold

    On a lightly floured surface, roll the dough into a rectangle (approx. 10 x 20 cm), then fold up one third of the dough and fold the top third down over the top. Repeat this step three more times. Wrap the dough in cling film and chill for approx. 30 mins.
  • To prepare the caramel

    Spread the sugar and 1 tbsp of water in each of the prepared trays. Caramelize for approx. 7 mins. in the centre of an oven preheated to 220°C until the sugar turns a light brown colour.
  • Tart

    Spread the butter over the caramel, place the plums (slightly overlapping) on top. Divide the dough in two. On a lightly floured surface, roll each half into a circle (approx. 20 cm in diameter), prick firmly with a fork, lay loosely over the plums, press down gently around the edges.
  • To bake

    Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven and leave to stand for approx. 2 mins., carefully tip the tarts out onto plates, remove the baking paper. Drizzle with the juice, serve the tarts warm or cold.
  • Serve with:

    Whipped cream

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Are you looking for another recipe?

Over 600 delicious recipes on coop@home