Tarte Tatin

Does anyone have a good recipe for tarte tatin! Have a surplus of plums and need to take a dessert on Saturday night so I would like to try to make one.
Edited to add- yes, I have googled it and every recipe I looked at is different. I would like a recipe from someone who has actually made it. I have bought some puff pastry.

Original recipe is with apples and flakey/puff pastry.
Not sure how watery plums would compare!
Could become a soggy mess.

I agree that plums would be too watery for a Tarte Tatin.Here's a very good dessert cake that uses plums.

Plum & Coconut Cake

6 - 8 blood plums, stones removed & thinly sliced
150g butter, at room temperature
1 cup caster sugar
1 tsp vanilla essence
3 eggs, at room temperature
1 1/3 cups self-raising flour, sifted
3/4 cup Greek-style natural yoghurt
3/4 cup desiccated coconut

Preheat oven to 180 degrees celsius. Grease and line base of a 24cm springform cake pan with non-stick baking paper.

Using electric hand-mixers, cream butter, sugar and vanilla in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition.

Fold in flour and yoghurt, alternately in 2 batches. Fold in coconut. Pour half the cake mixture into the prepared pan and spread evenly over pan base. Arrange half the plums on top. Repeat using remaining mixture and plums.

Bake for 40 minutes. Loosely cover with a sheet of foil and bake a further 20-25 minutes or until cooked when tested with a skewer. Stand for 10 minutes in pan before releasing the springform. Serve sliced, warm or at room temperature.

This cake may be stored for up to a week in an airtight container.

Serves 10.

Thanks for the above 2 posts- I am going to sprinkle sugar on the plums to get some of the juice out. I would still like a tried and true recipe tor a tarte tatin.The cake recipe above looks good too- will try it as we have 4 plum trees and a good crop- can't give them away fast enough!

Here's another plum dessert.I haven't made this but I see no reason that it wouldn't work well.It's a variant of Summer Pudding and would be best weighted overnight to make sure it sets.

Fresh Plum Pudding

Cook about 1&1/2lb fresh plums in a teacup of water. Add 2 tab sugar, when soft & remove stones.

Line a casserole dish with slices of stale bread, cut into wedges & fit them around the sides with a round piece of bread on the bottom. Soak the lining with some of the juice.
Place a layer of plums, then a layer of bread until dish is full, finishing off with a layer of bread. Cover & put a weight on top. Leave till cold. turn out & serve with custard and/or cream.

I've made James Martins Plum Tarte Tatin before, and it turned out fine - not watery at all:

http://www.bbc.co.uk/food/recipes/plumtartetatin_84007

Bumping this up.

I've made this recipe with fresh plums.

http://delightfullydiva-ish.blogspot.co.nz/2008/10/plum-cinnamon-crumble-cake-recipe.html

He uses a"sugar, flour, walnuts, butter and egg" dough which is not the original puff/flakey pastry of course and would sop up much more of the plum juice than the original.

He also most likely uses prune plums (which are free stone) rather than the watery Japanese varieties we have here in NZ which are not freestone anyway.

Try the masterchef Tarte Tartin recipe and substitute plums

that is exactly what I did- it was a huge hit. Making it again this weekend as our late plum tree is now in full flight.

Here is the recipe- of all the recipes I looked at, this one had the least sugar and butter and worked just fine. I sprinkled the plums with a little sugar to get some of the juice out for an hour or so.

Masterchef Apple Tarte Tatin (or using plums)

3 Golden Delicious apples- (I substituted about 20 plum halves)
1 tbs lemon juice (omitted this for plums)
1/2 cup (110g) caster sugar
20g unsalted butter, chopped (I used ordinary butter)
Ready-rolled puff pastry sheet
Cream, to serve

1. Preheat oven to 220C (200C fan-forced)

2. Peel apples, cut into quarters, remove cores (cutting each quarter at the core so it has a "flat" side), and toss the quarters in a large bowl with the lemon juice and 1 tablespoon of the sugar.

3. Using a 20cm frying pan as a guide cut pastry into a round slightly larger than the pan, prick with a fork.

4. Meltbutter in a 20cm non-stick frypan over medium-high heat. Cover with the remaining sugar. Cook over medium-low heat, shaking pan occasionally to spread around any dark spots that appear, until a rich caramel forms.

5. Place apple quarters into pan, rounded side down, arranging them around pan. Cut remaining apple to fill gaps. Cook the apples over medium heat for about 10 minutes until caramel is bubbling up in the pan, shaking pan occasionally to prevent burnt spots.

6. Lay the pastry over the apples, tucking any protruding edges around edges of pan.

7. Place the pan in the oven, cook for about 25 minutes, or until the puff pastry has risen and cooked. The pastry should be dry and flaky. Stand tarte in pan for 10 minutes before carefully turning out onto a serving plate. Serve with cream.

That might be for dinner tomorrow

OP never asked for an original TT recipe. You are (as usual) guessing as to what plums he used. And as I said, I made it and it was fine. So once again, your attempt to rain on the parade was a failure.