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Plum Tarte Tatin

The number of plums you will need may vary slightly depending upon size.

  • Prep:
  • Total Time:
  • Servings: 8
Plum Tarte Tatin

Photography: Romulo Yanes

Source: Everyday Food, October 2012


  • All-purpose flour, for work surface
  • 1 sheet frozen puff pastry, thawed
  • 6 tablespoons unsalted butter
  • 1/2 cup packed light-brown sugar
  • 1/4 teaspoon fine salt
  • 2 pounds ripe black plums (about 9), halved and pitted


  1. Preheat oven to 400 degrees. On a lightly floured surface, roll out puff pastry into an 18-inch square. Trim into a 13-inch circle and cut a small X in center to vent. Transfer to a parchment-lined baking sheet and freeze 20 minutes.

  2. In a 12-inch cast-iron skillet, melt butter over medium-high. Remove from heat. Sprinkle with sugar and salt; place plums, cut side down, in a single, snug layer.

  3. Return to heat, bring to a rapid simmer, and cook, undisturbed, 7 minutes. Remove from heat and top with pastry. Bake until crust is deep golden brown and juices are thickened, about 35 minutes. Let cool on a wire rack, 10 minutes, then invert onto a platter. Serve warm.


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