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Plum Tart Tatin

  • 15 minutes
  • 25 minutes
  • 4-5
Plum Tart Tatin

A variation of a French favourite.


  • 1¼ cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 tablespoons caster sugar
  • 25 grams butter
  • ½ cup milk
  • 25 grams clarified or unsalted butter
  • ¼ cup brown sugar
  • 4-5 large juicy plums, halved and stoned


  1. Sift the flour, baking powder and salt into a large bowl and stir in the sugar. Cut in the butter until the mixture resembles crumbs. Make a well in the centre and pour in the milk. Mix quickly with a knife to make a soft dough. Knead the dough lightly on a floured board, roll out to a 20cm diameter circle.
  2. Melt the clarified butter in a 20cm ovenproof fry pan, stir in the brown sugar and plums, cut side down, and cook gently for 10 minutes. Remove from the heat and quickly lay the scone dough over the plums, tucking it in around the edges.
  3. Cook the tart at 220ºC for 12-15 minutes or until golden. Place a plate over the fry pan and quickly turn upside down. Lift off the fry pan. Serve hot or warm with custard, cream or ice cream.

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