Jamie Oliver’s Plum Tarte Tatin Recipe

Jamie Oliver’s Plum Tarte Tatin offers a delightful twist on the classic French dessert, infusing the rich, caramelized flavors of plums with a buttery, flaky pastry. It’s an irresistible treat that combines elegance with simplicity, making it the perfect dessert to impress guests or satisfy your own sweet cravings.

What Is Jamie Oliver’s Plum Tarte Tatin

Jamie Oliver’s Plum Tarte Tatin is a modern take on the traditional French Tarte Tatin, a delicious upside-down caramelized fruit tart. Instead of using apples, Jamie opts for plums, which add a burst of tartness that contrasts beautifully with the caramelized sugar.

The plums are gently cooked in butter and sugar until tender and golden, then covered with a layer of puff pastry. After baking, the tart is inverted to reveal the perfectly caramelized fruit. This dessert is a fantastic blend of textures, with the juicy plums and the crispy pastry, making every bite a mouthwatering experience.

Jamie Oliver’s Plum Tarte Tatin Recipe

Ingredients Needed

To make this Plum Tarte Tatin, you’ll need the following ingredients:

• Plums – Fresh, ripe plums (about 6-8, depending on size). The plums will provide the fruitiness and slight tartness that balance the sweetness of the caramel.
• Butter – Unsalted butter (around 100g). Butter is key for creating the rich caramel flavor and the flakiness of the pastry.
• Sugar – Granulated sugar (about 100g). This will help caramelize the plums and create that signature golden-brown glaze.
• Puff Pastry – A sheet of puff pastry (about 250g), which will form the flaky base for the tart.
• Vanilla Extract – Just a teaspoon to enhance the sweetness and depth of flavor.
• Lemon Juice – A tablespoon to add a touch of acidity that balances the sweetness of the plums.
• A pinch of Salt – To elevate the flavors and bring out the natural sweetness of the plums.

Equipment Needed

• Oven – For baking the tart.
• Baking Dish or Cast Iron Skillet – You’ll need a sturdy oven-safe dish, preferably a cast-iron skillet, to cook the caramel and plums before baking the pastry on top.
• Rolling Pin – If you’re rolling out your own puff pastry, you’ll need a rolling pin to flatten it to the correct size.
• Knife – To slice the plums.
• Spatula – For spreading the caramel and arranging the plums in your skillet.

How To Make Jamie Oliver’s Plum Tarte Tatin?

1. Prepare the Plums: Start by washing and halving your plums. Remove the pits and set them aside. If you prefer smaller pieces, you can also slice them into quarters.
2. Caramelize the Plums: In an ovenproof skillet (preferably cast-iron), melt the butter over medium heat. Once melted, add the sugar and stir gently until it begins to dissolve. Let the sugar cook for about 5-7 minutes until it forms a rich, golden caramel.
3. Add the Plums: Once your caramel is ready, carefully add the plums, cut side down, to the skillet. Be cautious, as the caramel might bubble. Let the plums cook in the caramel for around 10 minutes, ensuring they are slightly softened and coated with the caramel. Add a splash of vanilla extract and a squeeze of lemon juice to the mixture, stirring gently.
4. Prepare the Pastry: While the plums are cooking, roll out the puff pastry on a lightly floured surface. You’ll want it to be slightly larger than your skillet, so you can drape it over the plums.
5. Assemble the Tart: Once the plums are ready, carefully drape the puff pastry over the plums, tucking the edges into the sides of the skillet. Use a fork to prick a few holes in the pastry to allow steam to escape during baking.
6. Bake the Tart: Preheat your oven to 190°C (375°F). Bake the tart for 25-30 minutes, or until the pastry is golden and crisp.
7. Invert the Tart: Once baked, remove the tart from the oven. Let it sit for a few minutes, and then carefully flip the skillet onto a plate, so the plums are now on top. Be careful, as the caramel will be hot!
8. Serve: Allow the tart to cool for a few minutes before slicing and serving. It’s delicious on its own or paired with a dollop of whipped cream or a scoop of vanilla ice cream.

Expert Tips

• Use ripe but firm plums: Overripe plums will become too mushy when cooked. Aim for plums that are just ripe, with a firm texture that will hold up during the caramelization process.
• Don’t skip the lemon juice: The acidity from the lemon juice enhances the tartness of the plums and balances the sweetness of the caramel, making the flavors more complex.
• Be cautious with the caramel: Caramel can go from perfect to burnt quickly. Keep an eye on it, and don’t let it darken too much before adding the plums.
• Make ahead option: You can prepare the tart up until the point of baking and refrigerate it. When you’re ready, just bake it straight from the fridge, though you may need to add a few extra minutes to the baking time.

Jamie Oliver’s Plum Tarte Tatin is a fantastic dessert that brings together the juicy, tangy flavor of plums with the rich, golden sweetness of caramel. With its delicate, buttery puff pastry and perfectly caramelized fruit, it’s sure to impress both family and guests alike.

This recipe is a great way to elevate a classic French dessert with a modern twist and offers the perfect balance of sweet, tart, and buttery flavors. Whether you’re a seasoned baker or a beginner, this tart is easy to make and will undoubtedly become a favorite in your dessert repertoire.

Easy Recipe Variations For Jamie Oliver’s Plum Tarte Tatin

Jamie Oliver’s Plum Tarte Tatin is a delicious, decadent dessert that perfectly balances the sweetness and tartness of plums with the rich, buttery pastry. However, there are numerous ways to put your own twist on this classic dish. Here are a few variations you can try to bring a unique flavor to the tart:

1. Use Different Fruits: While plums are the star of the original recipe, you can substitute them with other fruits such as apples, pears, or even peaches. These fruits have a similar texture and sweetness, which would complement the caramelized sugar base just as beautifully.
2. Add Spices: You can enhance the flavor profile by incorporating warm spices. A pinch of cinnamon or star anise can add a lovely depth to the caramelized plum mixture. Ground ginger or cloves are also excellent choices, especially if you’re using apples or pears instead of plums.
3. Incorporate Nuts: For added texture and flavor, consider adding some crushed nuts such as almonds, pistachios, or walnuts. These can be sprinkled over the fruit before you layer the pastry on top, adding a delightful crunch once baked.
4. Infused Caramel: Instead of using plain caramel, you could infuse it with different flavors like vanilla, orange zest, or even rum. This subtle infusion can elevate the dessert’s taste and add an unexpected twist to the traditional recipe.
5. Make it Gluten-Free: If you have dietary preferences or restrictions, substituting the regular puff pastry with gluten-free puff pastry works wonderfully. You could also try almond flour for a nutty twist in the crust.
6. Vegan Version: To make a vegan Tarte Tatin, swap out the butter in the pastry for a plant-based butter and ensure that the puff pastry is dairy-free. You could also experiment with a coconut sugar caramel for a slightly different flavor.
7. Top with a Whipped Cream or Ice Cream: A dollop of fresh whipped cream or a scoop of vanilla ice cream on top of the warm tart can create an indulgent contrast, softening the rich caramel and highlighting the natural sweetness of the fruit.

Best Practices To Store Leftovers

After indulging in Jamie Oliver’s Plum Tarte Tatin, it’s likely you’ll have some leftovers. To preserve the tart’s flavor and texture, here are the best practices for storing and reheating:

1. Cool Completely: Before storing, make sure the Tarte Tatin has cooled completely. This prevents condensation from forming inside the storage container, which could affect the crust’s crispiness.
2. Refrigerate: Store the leftovers in an airtight container or cover the tart with plastic wrap or aluminum foil. Place it in the refrigerator, where it should keep for up to 2-3 days. The tart may lose some of its crispness over time, but the flavors will still be delightful.
3. Freezing: If you want to store the Tarte Tatin for a longer period, freezing is a good option. Wrap the tart tightly in plastic wrap and then in foil or place it in a freezer-safe container. It can be frozen for up to a month. However, be aware that the pastry may lose some of its flakiness after thawing.
4. Reheat Gently: To reheat, it’s best to use a low oven temperature (around 300°F/150°C) for about 10-15 minutes. This will warm the tart through without compromising its texture. If reheating from frozen, let it thaw in the fridge overnight and then heat it as you would fresh tart.
5. Avoid Microwaving: While it may seem tempting to microwave leftover tart, this can cause the puff pastry to become soggy. To retain the best texture, always opt for reheating in the oven.

What Goes Well With Plum Tarte Tatin?

Plum Tarte Tatin is a rich and indulgent dessert, so pairing it with the right accompaniments can enhance the experience. Here are some options that will complement the tart’s flavors beautifully:

1. Vanilla Ice Cream: The creamy, cool texture of vanilla ice cream pairs perfectly with the warm, caramelized fruit. It balances the richness of the tart while enhancing its natural sweetness.
2. Whipped Cream: Lightly sweetened whipped cream offers a soft, fluffy contrast to the dense and rich Tarte Tatin. You can even infuse it with a touch of vanilla or orange zest for added flavor.
3. Mascarpone Cheese: For a more decadent pairing, try a dollop of mascarpone cheese on the side. Its creamy, slightly tangy flavor complements the sweetness of the fruit and adds richness to each bite.
4. Crisp Sparkling Wine or Champagne: A crisp, dry sparkling wine such as Prosecco or Champagne can act as a refreshing counterpoint to the sweetness of the tart. The bubbles also help cleanse your palate between bites.
5. Coffee or Espresso: A strong, freshly brewed coffee or a shot of espresso works well with the deep, caramel flavors of the Tarte Tatin. The bitterness of the coffee balances the dessert’s sweetness and enhances the overall experience.
6. Fresh Berries: Serve some fresh berries like raspberries or blueberries on the side. Their tartness contrasts with the sweet, rich flavor of the tart, adding a fresh element to the dish.
7. Custard: A rich, homemade custard sauce is another excellent accompaniment. The smooth, vanilla-flavored custard complements the fruit and adds a layer of luxurious creaminess.

Conclusion

Jamie Oliver’s Plum Tarte Tatin is a delightful dessert that brings together the perfect combination of sweet, tangy, and buttery flavors. Its versatility allows you to customize it according to your taste, making it a great option for any occasion. Whether you stick to the traditional recipe or experiment with fruits, spices, or vegan substitutes, the result is always a show-stopping treat.

By following best practices for storage and pairing the tart with complementary sides or beverages, you can elevate the dining experience further and ensure that leftovers are just as enjoyable as the freshly baked tart. Whether enjoyed on its own or with a dollop of whipped cream, this tart is a true testament to the beauty of simple, seasonal ingredients brought together with care and creativity.

FAQs

What Is Jamie Oliver’s Plum Tarte Tatin Recipe?

Jamie Oliver’s plum tarte tatin recipe is a twist on the traditional French dessert, using plums instead of the typical apples. The plums are caramelized in butter and sugar before being topped with a puff pastry and baked to create a delicious, golden, and sticky dessert.

What Ingredients Do I Need To Make Jamie Oliver’s Plum Tarte Tatin?

To make Jamie Oliver’s plum tarte tatin, you will need plums, butter, sugar, puff pastry, vanilla extract, and lemon juice. The recipe also calls for some basic pantry ingredients like salt and water.

How Do I Prepare The Plums For Jamie Oliver’s Plum Tarte Tatin?

Begin by washing the plums, cutting them in half, and removing the pits. Depending on the size of the plums, you may want to cut them into wedges to ensure they cook evenly during the caramelizing process.

Can I Use A Different Type Of Fruit Instead Of Plums For This Recipe?

Yes, you can substitute plums with other stone fruits like peaches, nectarines, or even apricots. The caramelization process and use of puff pastry work well with a variety of fruits.

What Type Of Pan Should I Use To Make Plum Tarte Tatin?

It is best to use a heavy, oven-safe frying pan or skillet, preferably cast iron, for making a tarte tatin. This ensures even heat distribution when caramelizing the plums and allows for easy flipping of the tart once it’s done baking.

How Do I Make The Caramel For Jamie Oliver’s Plum Tarte Tatin?

To make the caramel, melt butter and sugar in the pan over medium heat. Stir occasionally until the sugar dissolves and the mixture turns golden brown. Then add a splash of water to the caramel and lemon juice to balance the sweetness.

How Do I Assemble The Plum Tarte Tatin Before Baking?

Once the plums are caramelized, arrange them in a circular pattern in the pan. Lay the puff pastry over the fruit, tucking the edges down around the sides of the pan. Use a fork to poke a few holes in the pastry to allow steam to escape during baking.

What Temperature Should The Oven Be For Baking The Plum Tarte Tatin?

Preheat the oven to 180°C (350°F) and bake the tarte tatin for 25 to 30 minutes, or until the pastry is golden brown and puffed up. Keep an eye on it towards the end to ensure the pastry doesn’t burn.

How Do I Flip The Plum Tarte Tatin After Baking?

Allow the tarte to rest for a couple of minutes after removing it from the oven. Then, carefully place a plate or serving dish over the pan. Invert the pan and gently lift it off, ensuring the plums and caramel stay intact.

Can I Make Jamie Oliver’s Plum Tarte Tatin Ahead Of Time?

You can prepare the tarte tatin ahead of time by assembling it and storing it in the refrigerator before baking. However, it is best served fresh, as the puff pastry may lose some of its crispiness when stored.