Portion/Yield:Makes 4 individual tart tatins
Making tart tatin used to be my “party piece”. I love the wow factor which I still get after all these years. It’s a warm fussy feeling and a sense of achievement that I get every time I make this dessert.
This mulled plum tart tatin is anything but the original apple recipe developed accidentally by one of the Tatin sisters. She baked a apple tart as normal but forgot that it was in the oven, consequently it burned. The rumor is that she did not want to throw it away and from then onwards we have Tart Tatin! I am so glad that she burnt the apple tart, as I love this glorious sweet, sticky fruit and pastry combination.
My method of making this delicious recipe is different from the traditional way. The dark brown sugar and the plums add to the intense, rich aromatic and rather seductive fragrance of this dish. There is nothing wrong with veering from the tradition, it’s exactly what cooking is all about and that is what makes this experience truly magical. This method is quick and you can make all the components in advance, place the unbaked tart tatin in the fridge until needed.
Ingredients & Method
- 80g dark brown sugar
- 60g unsalted butter
- 1 clove
- 5 firm but ripe plums
- 200g puff pastry
- Mulled plum sorbet
- 2 digestive biscuits, crushed
Preheat the oven to 180°C.
Use a pestle and mortar to grind the clove until completely powdered. Place the sugar, ground clove and butter in to food processor, blend until the butter starts to soften and the mixture becomes pale in colour and slightly whipped.
Divide the butter mixture between four individual metal tart moulds, each mould10cm wide x 2cm deep.
Use the back of a spoon to flatten and spread the butter.
Wash the plums, cut them in quarters and remove the stones. Arrange the plums in the moulds, use 5 quarters for each mould and set aside.
Roll the pastry 4mm thick out onto a lightly floured surface, cut the pastry 1cm larger than the actual mould. The reason is the pastry shrinks slightly. By cutting the pastry slightly larger it will form a cup shape around the fruits and keep them intact.
Place the pastry over the prepared fruits; use your fingers to tuck the pastry in between the mould and the fruits. It does not matter if you are slightly rough with them.
Let the tart tatin rest in the fridge for 10 minutes.
Bake the tart tatins for 30 minutes in the preheated oven.
Rest the cooked tart tatins for 5 minutes before you gently turn them out individually with the help of a small side plate. Do take extra care as the hot caramel can cause injury
Serve the warm tart tatin spoon a tablespoon of biscuit crumb in the middle to make a little nest for the sorbet to sit on. Dip a tablespoon in warm water and scoop the Mulled Plum Sorbet on to the biscuit crumb nest. Serve immediately.
This recipe is far from the traditional recipes that we all know. Traditionally you use equal quantities of sugar and butter, spread that in the bottom of the tart tatin mould, arrange the fruits and pastry, then caramelise the tart tatin on the cooker before baking it in the oven. I found this recipe might be a cheats version but it is less time consuming and the different sugar gives the dish a good caramel flavour.