Be inspired by ♥ Plum Tart Tatin

I love entertaining and I could have guests over every night of the week if my budget would cope. Also, they would have to leave early enough for me to still get my ‘beauty’ sleep in, as I need a certain amount of sleep every night. I like to stick to my routine and so we are in bed and reading between 22h00 and 22h30 and lights out is as close to 22h30 as the chapter allows. Of course, there are exceptions to this – some nights I just cannot keep my eyes open and other nights we are out and having fun. But during the week I really like to stick to this regime, as we are up at 05h45 every week morning. My friend Erica is great to have over during the week as not only does she love my food, she brings with her a great bottle of wine, and I can ask her to leave when I am ready to start the wind down for bed. The other night she came over to enjoy the meal I prepared for Eat For The Earth and I wanted to make dessert. I have recently purchased a small omelet pan, and decided this would be the perfect size to make a tatin in. The pan fits into my oven, the handle is suitable for the temperature and the non stick surface means I don’t have to worry when turning out the dessert. This simple, small dessert would have been enough for six people, but Dave and Erica loved it so much, they ate the whole lot!

"Plum Tart Tatin With Champagne Ice Cream"

Plum Tart Tatin With Champagne Ice Cream

Plum Tart Tatin
  • 50g butter
  • 50g sugar - I used fructose
  • 1 star anise
  • 6 plums cut in half, pips removed
  • half a portion of shop packaged puff pastry
  1. Roll out and cut the puff pastry to the size of the pan and leave in the fridge until needed
  2. Heat the butter and the sugar with the star anise until caramelized
  3. Place the plums cut side down in the pan
  4. Remove from the heat and allow to cool
  5. Preheat the oven to 180° Celsius
  6. Place the puff pastry over the plums and tuck the edges in
  7. Bake for 25 minutes
  8. Turn out onto a plate and serve
Cooks Notes
You can make this in advance and finish off in the oven when you are ready to serve.


Click on the links for conversions and notes.

"Plum Tart Tatin"

Plum Tart Tatin

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About Tandy

Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, two dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.


Recipe For Plum Tart Tatin — 30 Comments

  1. Yes, this was awesome, of course you may sometimes have to push the eject button harder than others, depending on just how great the wine is…lol!

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  2. oh yummm!awww Tandy! You’re so sweet! I’d totally love to be invited for dinner at your place! And I promise I won’t overstay my welcome so you get your beauty rest! lol! oh and did I tell you how much i looooove plums?!?! Especially when baked into a tart!! Yummy!!

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  3. Oh, yum! I’m always having to get pudding ready in a hurry for large amounts of people so this is just perfect. Nice and showy too.

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  4. I love tarte tatin and that looks good. Re dinner parties – I’ve yet to meet a guest who had left by 10.00pm. You’ve got some very caring friends:)

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    • I have even told my guests to switch the lights off if they don’t want to leave when I am tired :)

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