Plum and Ginger Tarte Tatin Recipe

How to Make a Plum and Ginger Tarte Tatin Recipe


  1. Cut the pastry into a 25cm circle. Place on a flat tray and refrigerate.
  2. Preheat the oven to 180°C (160°C fan-forced). Wash and cut the plums in half and remove the stones.
  3. Place a 23cm ovenproof frying pan over a medium heat and add the golden syrup, ginger and vanilla extract and cook until bubbling and lightly caramelised.
  4. Place the plums on top in a single layer. Place the pastry piece on top and loosely tuck the sides in to seal the plum mixture. Make a slit in the top of the pastry and bake for 30 minutes or until puffy and golden.
  5. Set aside for 10 minutes, then gently turn upside down onto a serving plate. Serve hot, warm or at room temperature with vanilla ice cream.

Tip: Plums vary a lot in their sweetness, depending on the variety. Have a taste and see. If they’re very sweet you can cut down on the syrup. Or if they’re a little tart you can add more syrup.