Plum Tarte Tatin

A recipe for the famous French upside-down tart made with plums. The history of its creation is equally famous. The Tatin sisters, Caroline and Stephanie, turned the French cuisine upside down. They were hotel owners in the French province and apple pie was on the evening menu of their restaurant. However, by putting too many fruits in the pie, it didn't bake properly. The sisters came up with a trick to serve the pie in a way that the caramelized apples were on top, covering the imperfect crust. The pie was a huge success, thus the famous French Plum Tarte Tatin was born. Since then, chefs have not stopped experimenting in the kitchen, not only with the filling of this pie, but also with the dough. The recipe offered here is one variation of the famous French tart.

Sugar

1 cup

Lemon

1/3 pc (juice)

Unsalted Butter

6 tbsp (softened)

Plums

15-20 pcs

For the dough:

Unsalted Butter

2/3 cup (softened)

Sugar

3/4 cup

Eggs

2 pcs

Milk

1/3 cup (70 g)

Baking Powder

1 tsp

Flour

1 2/3 cups

To prepare the Plum Tarte Tatin, first prepare the plums by washing them, cutting them in half, and removing the pits. Then, heat a skillet, add 1 cup of sugar and lemon juice. Wait for the sugar to start melting (do not stir), when the sugar is almost melted, you can gently mix it, do not walk away from the stove as the caramel can quickly burn. When the caramel turns golden, add 6 tbsp of unsalted butter. You can remove the skillet from the heat, stir slightly, the butter should dissolve.

For this recipe, use slightly tart plums, rather firm and not overripe. I made the caramel in a skillet without a handle and baked it. If you don't have such a skillet, pour the caramel into a suitable baking dish.

Next, take the prepared plums and arrange them in the caramel, cut side down.

Now let's make the dough for the Plum Tarte Tatin. Beat together softened butter and sugar until smooth.

Then add eggs one at a time, beating after each addition.

Add warm milk, then sifted flour with baking powder, mix everything well (beat at low speed). The dough should have a consistency like thick sour cream.

Spread the dough over the plums, distributing it evenly.

Bake the pie in the oven at 320 degrees for 30-35 minutes. Remove the finished pie from the oven and let it cool. Then cover the pan with a large dish and quickly flip it so that the caramelized fruits are on top.