Almond Plum Tarte Tatin #FridayPieDay

This plum tart, baked upside down with caramelized sugar and slivered almonds then flipped, is perfect summer fare, for when stoned fruit is in season. Any fruit can be used in a tarte Tatin, although apples are traditional. Try it with apricots or peaches as well as plums. 

A couple of months ago my friend Heather from girlichef decided she was going to designate the last Friday of the month as Friday Pie Day and I vowed to join her. Then the last Friday in March came and went and I completely forgot. And I did have something to share in April (You are looking at it!) but other real life commitments got in the way. Despite being on the road, on my way to our younger daughter’s graduation from Rhode Island School of Design today, I just had to participate this month. Because, as Heather says, life needs more pie!

Ingredients
1 cup or 200g sugar
2 tablespoons water
8 ripe plums (about 1 lb 6.5 oz or 640g)
Good pinch salt
1/4 cup or 55g unsalted butter
8.5 oz or 240g block puff pastry
1/4 cup or 20g slivered almonds plus a little extra for sprinkling after, if desired.

Method
Preheat your oven to 350°F or 180°C.

Halve the plums and remove the stones.

Put the plums in a bowl and sprinkle them with the remaining sugar and salt, mix, and leave to sit while you get on with caramelizing the sugar.

A note about the pan: I use one that goes from stovetop to oven so I can caramelize the sugar, add the butter and then add the fruit and pastry all in one. If you do not have such a pan, simply pour the caramelized sugar into a baking pan and continue as per the instructions.

In a pan, simmer half the sugar with a couple of tablespoons of water until a golden caramel has formed.

Stir in the butter.

(Here’s where you pour the sauce into a tart pan, preferably non-stick, if your stovetop pan won’t go safely into a hot oven.)

Sprinkle the almonds on the caramelized sugar.

Put the plums on top, round side down, and spread them out to cover the base of the pan.

Roll out the pastry until it is just slightly larger than your pan.

Cover the plums with the pastry, pushing it right into the sides of the pan. Cut two or three slits in the top to let the steam out. I was just messing around so I stuck a few scraps on top of the pastry but since we are turning this over to serve, they won’t even show.

Place the tart in the oven for around 25 to 35 minutes until pastry is puffed and golden brown and the syrup is bubbling up.

When the tart is baked, allow it too cool for about 10 minutes.

Put a large serving plate with sides on top of the pan and turn the tart upside down onto it. The deliciously sticky plummy syrup will come out over the pastry so a plate with sides is essential. Sprinkle on some more slivered almonds, if desired.

Serve nice slices with ice cream, thick pouring cream or a dollop of crème fraîche.

Enjoy!

FridayPieDay is the brilliant invention of Heather from girlichef.

I am pleased to start joining her on the last Friday of each month for pie and crust recipes, techniques, tools of the trade, and other inspiration.

For more information and recipes, please check out her #FRIDAYPIEDAY page!