Imagine a classic tarte tatin – that beautifully caramelized upside-down tart – but with a juicy, rich twist: plums instead of apples. Nigella’s Plum Tarte Tatin transforms the traditional French dessert into something seasonal and deeply fragrant, celebrating the tart sweetness and vibrant color of ripe plums.
I first stumbled upon this recipe during a late summer when the markets were overflowing with plums. There was something almost poetic about the way the fruit’s deep reds and purples seemed to promise warmth even as the evenings started to cool. Nigella’s version doesn’t mess around with fancy flourishes. it’s simple, straightforward and yet it feels luxurious. The caramelized sugar melding with the tender, tangy plums under a crisp, buttery pastry? Pure joy.
It’s that perfect balance between sweet and tart, rich and fresh. And the way the plums glisten, almost jewel-like, when you flip the tart out of the pan… it’s a showstopper at any table.
Nigella Plum Tarte Tatin Recipe
Ingredients Needed
Here’s the heart of the matter. what you’ll need to create this beauty. I like to keep things simple but quality matters. When I made this, sourcing ripe, juicy plums was key. Here’s what I used:
- Plums (about 8-10 medium-sized): Choose ripe but firm plums. When I last made this, I used a mix of red and purple plums for color contrast.
- Sugar (about 150g): For the caramel. I tend to use caster sugar because it melts smoothly and evenly.
- Butter (about 75g): Unsalted, to keep control over the seasoning.
- Puff pastry (1 sheet): Ready-rolled is fine but I’ve tried making my own shortcrust for this and it’s a lovely upgrade if you have time.
- Optional: a splash of vanilla extract or a pinch of cinnamon. I once added cinnamon on a whim and it gave a cozy warmth that paired beautifully with the plums.
Equipment Needed
This is the kind of recipe that feels like a little weekend treat, so the right tools make the process a pleasure rather than a hassle. Here’s what I found helpful:
- Ovenproof frying pan or skillet (about 20-23 cm/8-9 inches in diameter): This is key. I used a heavy-bottomed cast iron skillet. It holds heat well and gives that lovely even caramelization.
- Rolling pin (if you’re using pastry that needs rolling).
- Knife and chopping board: For halving the plums.
- Spatula or wooden spoon: To help with the caramel.
- Plate or flat tray: For flipping the tart out of the pan. and here’s where nerves and excitement meet!
Instructions To Make Nigella Lawson’s Plum Tarte Tatin
Let me walk you through the steps, including a few personal notes where I’ve tweaked or learned things the hard way.
- Prepare the plums: Wash and halve the plums, removing the stones. When I did this, I was careful not to cut them too thin or they’d collapse into mush. keep them firm but ready to caramelize.
- Make the caramel: Melt the sugar in your skillet over medium heat. I’ve learned patience here. don’t stir too aggressively. Let the sugar melt slowly and watch it turn a deep amber. This took me a couple of tries before I stopped rushing and got a perfect, not-burnt caramel.
- Add the butter: Once the sugar is caramelized, swirl in the butter and let it melt and mix with the sugar, creating that glossy, fragrant caramel base.
- Arrange the plums: Carefully place the plum halves, skin side down, into the caramel. I remember my first attempt. I piled them on too quickly and they crowded each other, so they didn’t caramelize evenly. Spacing them out helped each piece shine.
- Cover with pastry: Roll out your pastry if needed, then cover the plums completely. Tuck the edges down around the inside of the skillet. Nigella’s instructions suggest pricking the pastry a bit to let steam escape. I usually give it a gentle prick here and there.
- Bake: Pop the skillet into a preheated oven at about 190°C (375°F) for 25-30 minutes until the pastry is puffed and golden. The smell in the kitchen at this point? Irresistible.
- Flip the tart: Here’s the moment of truth. let the tart rest for a few minutes, then place a plate or tray over the skillet and, with a swift but careful motion, flip it out. The caramel-coated plums should glisten on top. The first time I flipped it, I was a bundle of nerves. and a little butter leaked out. but that rustic imperfection just made it taste even better.
What I Learnt
The journey of making this tart taught me more than just caramel techniques. For one, patience is everything when working with sugar. Rushing leads to bitter burnt bits but gentle heat rewards you with that golden, fragrant caramel that clings perfectly to the plums.
I also learned the beauty of seasonal cooking. this tart shines because it uses fruit at its peak. Trying it with under-ripe plums? A different story. The tartness overwhelmed the sugar balance. Perfectly ripe plums, though, give this dessert a vibrant brightness.
And finally, there’s an emotional lesson: cooking isn’t just about following instructions perfectly. The flips, the caramel drips, the imperfect edges. they all tell a story, make the dish personal and somehow more delicious.
FAQs
What Makes Nigella Lawson’s Plum Tarte Tatin Different From Other Recipes?
Nigella’s version stands out because of its rich, caramelized plums and the use of a simple, yet bold puff pastry. The plums are cooked down with a hint of vanilla and a little bit of balsamic vinegar, which adds an unexpected depth of flavor. It’s indulgent without feeling too complicated to make!
Can I Use A Different Fruit For This Tart?
Definitely! While plums are the star in Nigella’s recipe, you could try substituting them with pears, peaches, or even apples. Each fruit brings its own unique sweetness and texture, though the caramelization step will always be key to getting that lovely, sticky finish.
What Should I Serve Nigella’s Plum Tarte Tatin With For The Best Experience?
A dollop of freshly whipped cream or a scoop of vanilla ice cream works wonders! The tart’s warm, caramelized flavor pairs beautifully with something creamy. If you’re feeling fancy, a drizzle of honey or a sprinkle of cinnamon can elevate the flavor even more.
