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Mary Berry Plum Tarte Tatin

Mary Berry Plum Tarte Tatin
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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.

Ingredients

  • 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.

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-plum-tarte-tatin/