The tarte Tatin is said to have been born out of a culinary mistake… The recipe comes from Lamotte-Beuvron, in the forest of Sologne, just near Orleans.
One of our colleagues comes from this region, her favourite dish is THE tarte Tatin…
She has her own interpretation of the recipe and use it for sweet and savoury tarts.
For 6 big slices !
Prep. time: 30 min
Cooking time: 10 + 25 min
Ingredients for the short pastry
200 gr flour
100 gr butter
5cl very cold water
Ingredients for the plums
750 gr plums
50 gr butter
100 gr granulated, brown or caster sugar
Put the butter out of the fridge 1 hour before starting the preparation of the short pastry.
Cut the butter into cubes. Put the flour into a bowl, add the butter and rub in with your fingertips until the mixture has the same texture as fine breadcrumbs. Knead the dough for a few minutes on a floured surface. Wrap it in cling film and let it rest in the fridge for 30 minutes.
Preheat the oven to 200C.
Cut the plums and half and remove the stone.
If you have an ovenproof frying pan, use it, otherwise use a tarte Tatin tin (25/26cm diameter). Heat the sugar without stirring it on medium heat for 5 to 8 minutes. When it starts to caramelise uniformly, remove the pan from the heat and add the butter in small pieces. When melted, stir to combine, add the halved plums into the caramel and let cool for 15 minutes.
Take the short pastry out of the fridge and roll out.
You can add some cinnamon on the plums if you want!
Then, place the short pastry on the plums, push it into the edges of the pan.
Bake in the oven for about 25 minutes, or until golden.
When cooked, let is rest and cool for 15/20 minutes. And very carefully turn the tarte out on to a plate. Serve with cream and enjoy!
The short pastry can be used for sweet or savoury recipes! Don’t hesitate to double or triple the quantity and freeze.