Mary Berry Plum Tarte Tatin

Mary Berry Plum Tarte Tatin is a stunning upside-down dessert that combines buttery caramel, juicy plums, and crisp pastry in every slice. The fruit softens gently as it bakes, creating a glossy caramel glaze that makes the tart both elegant and comforting. It’s ideal for dinner parties, weekend baking, or a seasonal treat when plums are at their sweetest. With a simple technique and beautiful presentation, this recipe gives you a dessert that looks impressive yet feels surprisingly easy to prepare.

What Is Mary Berry Plum Tarte Tatin?

Mary Berry Plum Tarte Tatin is a French-inspired upside-down tart made by caramelising plums in butter and sugar, topping them with pastry, and baking until golden. Once flipped, the fruit rests on top in a glossy caramel layer.

Other Popular Mary Berry Recipes

• Mary Berry Sweet Shortcrust Pastry
• Mary Berry Mincemeat Cake
• Mary Berry Apple Sauce
• Mary Berry White Sauce

Why This Recipe Is Worth Trying

• Beautiful presentation – A glossy caramel finish that looks professional.
• Rich fruity flavour – Sweet plums become tender and syrupy.
• Simple ingredients – Mostly pantry staples.
• Versatile pastry options – Use ready-made or homemade pastry.
• Crowd-pleasing dessert – Works for any occasion.

Essential Ingredients to Make Mary Berry Plum Tarte Tatin

• 10–12 ripe plums, halved and pitted – Sweet and juicy base.
• 75g unsalted butter – Helps create caramel.
• 100g caster sugar – For a glossy caramel layer.
• 1 teaspoon vanilla extract or seeds – Adds aromatic flavour.
• 1 sheet ready-rolled puff pastry – Creates a flaky topping.
• Pinch of cinnamon (optional) – Gives gentle spice.
• Flour (for dusting) – Prevents sticking while trimming pastry.

Handy Kitchen Tools for Best Results

• Oven-safe frying pan or tarte tatin tin – Essential for caramelising and baking in the same dish.
• Sharp knife – For prepping plums.
• Pastry cutter or knife – To trim pastry neatly.
• Cooling rack – Helps the tart firm up after baking.
• Serving plate – Large enough for flipping the tart safely.

Step-by-Step Guide to Making Mary Berry Plum Tarte Tatin

Step 1 — Prepare the plums

Halve the plums and remove the stones. Keep them in large, even pieces for the best presentation.

Step 2 — Make the caramel

Place butter and sugar in an oven-safe frying pan. Melt over medium heat until the mixture turns pale golden. Add vanilla and swirl to combine.

Step 3 — Arrange the plums

Place plums cut-side down into the caramel, filling the pan tightly. Let them cook gently for 5–7 minutes until they begin to soften.

Step 4 — Prepare the pastry

Unroll the puff pastry and cut a circle slightly larger than the pan. Dust lightly with flour to prevent sticking.

Step 5 — Cover the plums

Lay the pastry over the fruit and tuck the edges down the inside of the pan to encase the plums fully.

Step 6 — Bake the tarte tatin

Transfer the pan to a preheated oven at 200°C (180°C fan) and bake for 20–25 minutes, or until the pastry is golden and crisp.

Step 7 — Cool slightly and flip

Allow the tart to rest for 3–4 minutes. Place a serving plate over the pan and flip carefully so the plums sit on top.

Step 8 — Serve warm

Slice and enjoy while warm, when the caramel is glossy, and the pastry is crisp.

What I Got Wrong (And How I Fixed It)

• Caramel burning – Lowering the heat and swirling the pan prevented scorching.
• Fruit sticking to the pan – Letting the tart rest briefly made flipping easier.
• Pastry turning soggy – Baking a few minutes longer crisped it beautifully.
• Uneven plum layout – Packing the fruit tightly kept the pattern tidy.

Healthier Version of Mary Berry Plum Tarte Tatin

• Reduce sugar to 70g for lighter sweetness.
• Use reduced-fat puff pastry if preferred.
• Replace some butter with light olive oil for a different richness.
• Add extra plums to increase fibre and flavour.
• Serve with yoghurt instead of cream.

Ingredient Substitutions for Mary Berry Plum Tarte Tatin

• Use nectarines or peaches for a softer fruit version.
• Swap puff pastry with sweet shortcrust pastry.
• Replace vanilla with almond extract for a nutty note.
• Try dark brown sugar for a deeper caramel flavour.
• Add cardamom for a subtle aromatic twist.

Pairing Ideas: What to Serve With Mary Berry Plum Tarte Tatin

• Vanilla ice cream – Adds cool creaminess.
• Crème fraîche – Cuts through sweetness.
• Pouring cream – Classic, smooth pairing.
• Greek yoghurt – For a lighter option.
• Toasted almonds – Adds crunch.

Expert Tips to Make Perfect Plum Tarte Tatin

• Choose ripe plums for the best flavour and colour.
• Cook caramel gently to avoid bitterness.
• Do not rush flipping—resting helps the tart release.
• Trim the pastry larger than the pan so it tucks neatly.
• Use a metal pan for the best heat distribution.
• Bake hot so the pastry puffs well.
• Serve immediately for crisp texture.

Creative Ways to Customize Mary Berry Plum Tarte Tatin

• Add berries between plums for extra colour.
• Drizzle honey after flipping for gloss.
• Sprinkle pistachios for a Middle Eastern twist.
• Use spiced caramel with cinnamon or star anise.
• Serve with caramel sauce for indulgence.

Storing Mary Berry Plum Tarte Tatin the Right Way

• Store leftovers in the fridge for up to 2 days.
• Reheat lightly before eating to refresh texture.
• Avoid freezing as plums become too soft.
• Keep covered to maintain caramel moisture.
• Warm gently in a low oven before serving.

How to Reheat Mary Berry Plum Tarte Tatin (If Needed)

• Warm in the oven at 160°C for 8–10 minutes.
• Microwave individual slices for 20 seconds.
• Reheat on a low skillet for a crisp base.

Nutritional Breakdown (per serving)

• Calories: ~285
• Carbohydrates: 34g
• Fat: 15g
• Protein: 2g
• Fibre: 2g
• Sugar: 28g

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FAQs

How do I stop the plums from turning mushy in a tarte tatin?

Use firm, ripe plums rather than over-soft fruit. They hold their shape better during the caramel-cooking stage and maintain a neat appearance once flipped.

Why is my caramel turning bitter when making plum tarte tatin?

Caramel burns quickly if cooked on high heat. Melt the butter and sugar over medium heat and remove from the heat as soon as it reaches a pale golden colour. The caramel continues to darken in the oven, so keeping it light at the start prevents bitterness.

How do I stop the pastry from becoming soggy underneath?

Make sure the caramel mixture reduces slightly before adding the pastry. Baking on a high heat helps the pastry puff and crisp, preventing sogginess where it meets the fruit.

How do I flip a tarte tatin without it falling apart?

Let the tart rest for 3–4 minutes after baking. Cover the pan with a large plate, hold both tightly, and flip in one confident motion. The brief rest helps the caramel loosen, making it easier to release.

Wrapping It Up

Mary Berry Plum Tarte Tatin is a beautiful, glossy, fruit-forward dessert with minimal effort and maximum impact. Each bite brings a mix of caramelised plums and crisp pastry, making it a show-stopping treat for any table.