plum tarte tatin

Have you seen anything more beautiful?

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Fresh, juicy plums just begging to be transformed into a luscious dessert. Typically, I’m a bit of a purist when it comes to fruit desserts {hello, apple pie} but with my parents in town…which just happened to be her birthday weekend…I knew I had to do something special.

I’ve seen the oh-s0-wonderful Ina Garten make tatins countless times; I’m a huge fan of her show, and while watching an episode not long ago, this plum tart tatin jumped out from the screen, just begging me to make it. After reading up on the recipe, I was sold – packed with fruit and little else, it was a simple dessert, but a total showstopper.

This particular recipe is practically a one-pot wonder. Aside from making a rich simple syrup, it is a no fuss, low maintenance dessert. Halved plums are packed into a buttered baking dish, then topped with the syrup. A light and fluffy batter is haphazardly dropped on top of the fruit. Once popped into the oven and baked off, you wait with bated breath until the cake has cooled slightly, and you can invert it onto your baking dish. You want the entire dessert to come out in one fell swoop, but fear not! – if a plum or two pops out during the turning out, you simply re-position it back into the cake. It will be out little secret.

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And y’all? The juice that is created from the fruit baking and marrying with the simple syrup….wow. Soak up every last bit of that heavenly liquid. You won’t be sorry.

~~~

Plum Tarte Tatin {recipe adapted from Ina Garten}

Wonderfully simple and totally gorgeous, this cake will impress anyone. Served with a bit of sweetened whipped cream, it’s the perfect springtime dessert. I recommend enjoying it al fresco! 

Ingredients:

3 tbsp. unsalted butter {room temperature} + 3 tbsp. plain nonfat Greek yogurt

additional butter for greasing the dish

6-10 large plums, cut in half and pitted

3/4 cup sugar + 1/2 cup sugar, for separate uses

1/3 cup water

2 extra large eggs, room temperature

1/3 cup plain nonfat Greek yogurt

1 tsp. grated lemon zest

1 tsp. pure vanilla extract

1 cup plus 2 tbsp. all-purpose flour

1/2 tsp. baking powder

1/4 tsp. kosher salt

optional: confectioners’ sugar, for serving 

To Prepare:

Preheat oven to 350 degrees. Generously butter a 9″ glass pie dish and arrange the plums in the dish, cut side down.

Combine 3/4 cup of the sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees on a candy thermometer. Swirl the pan but don’t stir. Pour evenly over the plums. Set aside.

Cream the 3 tbsp. butter, 3 tbsp. yogurt, and remaining 1/2 cup of sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy {about 5 minutes}. Lower the speed and beat in the eggs one at a time. Add in the 1/3 cup yogurt, lemon zest, and vanilla and mix until combined.

Combine the flour, baking powder, and salt. With the mixer on low speed, add it into the butter mixture. Mix only until combined.

Pour the batter evenly over the plums {you might have to use your spatula to spread it a bit; it’s ok if some of the tops of the plum peak out} and bake for 30 to 40 minutes, or until a toothpick comes out clean. Cool for 15 minutes.

Invert caked onto a flat plate or serving stand. If a plum sticks, simply ease it out and replace it in the design on the top of the cake. Serve warm or at room temperature.

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6 thoughts on “plum tarte tatin

  1. I love Ina’s show as well. I will give this a try sometime. I’m never good at making beautiful dishes like this so it’s time I step out of my comfort zone and do it! I will let you know when I do. Tina

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