Ingredients with Measurements:
- 1 sheet of puff pastry
- 6-8 ripe plums, pitted and sliced
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1 sprig of fresh rosemary
- 1/4 tsp salt
Special equipment needed:
- 9-inch cast iron skillet
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat your oven to 400°F.
2. Roll out the puff pastry to fit the size of your skillet. Set aside.
3. In the skillet, melt the butter over medium heat. Add the sugar and stir until it dissolves.
4. Add the sliced plums, rosemary, and salt to the skillet. Cook for 5-7 minutes, stirring occasionally, until the plums are slightly softened and the mixture has thickened.
5. Remove the rosemary sprig and arrange the plums in a single layer in the skillet.
6. Place the puff pastry on top of the plums and tuck in the edges around the fruit.
7. Use a pastry brush to brush the top of the pastry with a little bit of water.
8. Bake for 20-25 minutes or until the pastry is golden brown and puffed up.
9. Remove from the oven and let it cool for 5 minutes.
10. Place a large plate over the skillet and carefully flip the skillet over to release the tarte tatin onto the plate.
11. Serve warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
Serves 6-8 people.
Nutritional information:
Calories: 280
Fat: 15g
Carbohydrates: 35g
Protein: 2g
Fiber: 2g
Sugar: 25g
Sodium: 100mg
Substitutions for ingredients:
- You can use other stone fruits such as peaches or nectarines instead of plums.
- If you don't have fresh rosemary, you can use dried rosemary or substitute with thyme.
Variations:
- Add a splash of balsamic vinegar to the plum mixture for a tangy flavor.
- Top the tarte tatin with a dollop of whipped cream or vanilla ice cream.
Tips and tricks:
- Make sure to use ripe plums for the best flavor.
- If the pastry is not puffing up, make sure your oven is hot enough and that you brushed the top of the pastry with water.
- Let the tarte tatin cool for a few minutes before flipping it onto the plate to prevent the plums from sticking to the skillet.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until warmed through.
Presentation ideas:
Serve the tarte tatin on a large plate and garnish with a sprig of fresh rosemary.
Garnishes:
Fresh rosemary sprigs.
Pairings:
- Serve with a glass of red wine such as Pinot Noir or Merlot.
- Pair with a cup of coffee or tea for a sweet dessert.
Suggested side dishes:
- Serve with a side of vanilla ice cream or whipped cream.
- Pair with a side salad for a light lunch or dinner.
Troubleshooting advice:
- If the plums are too juicy, drain some of the liquid before adding the pastry on top.
- If the pastry is not cooked through, cover the skillet with foil and bake for an additional 5-10 minutes.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Check that the plums are ripe and not spoiled before using.
Food history:
Tarte Tatin is a French dessert that originated in the 19th century. It is traditionally made with apples, but this recipe uses plums for a twist on the classic.
Flavor profiles:
This Plum and Rosemary Tarte Tatin is sweet and slightly tangy with a hint of rosemary.
Serving suggestions:
Serve this tarte tatin as a dessert or as a light lunch or dinner with a side salad.
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Region: French