Mary Berry Plum Tarte Tatin Recipe

This Mary Berry Plum Tarte Tatin is a rich and jammy dessert, which features ripe plums caramelized in butter and sugar. It’s a stunning upside-down tart, ready in about 45 minutes.

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Mary Berry Plum Tarte Tatin Ingredients

For the Filling

• 75g (3oz) butter, softened
• 175g (6oz) granulated sugar
• 800g (1lb 12oz) ripe plums, halved and stoned
• 1 tbsp lemon juice (optional, if plums are very sweet)

For the Pastry

• 1 x 320g sheet ready-rolled all-butter puff pastry (or block rolled out)

How To Make Mary Berry Plum Tarte Tatin

1. Prepare the pastry: Unroll the puff pastry. Place an ovenproof frying pan (approx. 23–25cm / 9–10in) upside down on the pastry. Cut a circle about 2cm larger than the pan. Prick the pastry all over with a fork and keep it chilled while you prepare the fruit.
2. Preheat the oven: Preheat the oven to 220°C (200°C Fan/Gas 7).
3. Make the caramel: Spread the softened butter over the base of the ovenproof frying pan. Sprinkle the granulated sugar evenly over the butter. Place the pan over medium heat. Cook without stirring until the butter and sugar melt and turn into a golden-brown caramel. Shake the pan occasionally to ensure even browning.
4. Add the plums: Remove the pan from the heat. Carefully arrange the plum halves in the caramel, cut-side up. Pack them tightly as they will shrink. Squeeze over the lemon juice if using.
5. Top with pastry: Place the chilled pastry circle over the plums. Tuck the edges down the sides of the pan, enveloping the fruit.
6. Bake: Bake in the preheated oven for 25–30 minutes until the pastry is puffed, crisp, and dark golden brown. The caramel should be bubbling up around the edges.
7. Rest and invert: Remove from the oven (handle will be hot!). Let it rest for 5 minutes. Place a serving plate with a lip upside down over the pan. Invert quickly and confidently to turn the tart out.

Recipe Tips

• Plum ripeness: Use plums that are ripe but firm. Overly soft plums will turn to mush in the caramel.
• Caramel color: Don’t be afraid to take the caramel to a deep amber color for the best flavor, but watch closely so it doesn’t burn.
• Serve warm: Tarte Tatin is best served warm from the oven while the pastry is crisp and the caramel is liquid.

What To Serve With Mary Berry Plum Tarte Tatin

• Crème Fraîche: The acidity balances the sweet caramel.
• Vanilla Ice Cream: A classic hot-cold dessert pairing.
• Pouring Cream: Simple and luxurious.

How To Store Mary Berry Plum Tarte Tatin

• Refrigerate: Best eaten fresh. Leftovers can be stored for 1 day but pastry will soften.
• Reheat: Warm in a 200°C oven for 5–10 minutes.

Mary Berry Plum Tarte Tatin Nutrition Facts

• Calories: 410kcal
• Protein: 4g
• Carbohydrates: 52g
• Fat: 22g
• Saturates: 14g
• Sugar: 38g
• Salt: 0.4g

Nutrition information is estimated per slice (based on 6 servings).

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