Jamie Oliver’s Plum Tarte Tatin is a beautiful twist on a classic French dessert. Traditionally, a tarte tatin is made with apples. But Jamie swaps them out for ripe, sweet plums. The result? A gorgeously sticky, slightly tangy, buttery treat that flips upside down after baking.
Imagine this: soft, caramel-soaked plums baked under a blanket of golden puff pastry. When it comes out of the oven, you turn the whole thing over and suddenly the bottom is the top. glistening fruit on display like a showstopper. It’s part magic trick, part dessert. The flavors? Warm, fruity, rich – and not too sweet.
This dish hits that sweet spot between rustic and elegant. It’s perfect for dinner parties but also simple enough to throw together on a cozy Sunday afternoon.
Jamie Oliver Plum Tarte Tatin Recipe
Ingredients Needed
You don’t need a lot but what you use should be good quality. Here’s what Jamie typically calls for:
- Plums – About 6-8 ripe ones. Go for deep-colored, firm-but-ripe plums. You want them juicy but not mushy.
- Caster sugar – Around 100g (just under ½ cup). Helps create that deep, golden caramel.
- Unsalted butter – Roughly 50g. It melts into the sugar to form a rich caramel base.
- Vanilla pod or extract. A touch for warmth and fragrance.
- Puff pastry – One sheet, ready-rolled. Jamie’s all about convenience here.
- Optional: splash of red wine or balsamic vinegar – For a tangy twist in the caramel, though this is more of a chef’s flair than a must-do.
That’s it. No complicated ingredients, no wild substitutions. Just keep it simple and seasonal.
Equipment Needed
You don’t need a lot of fancy stuff. but the right tools help things go smoothly:
- Oven-safe frying pan or skillet – Key. This dish starts on the stove and finishes in the oven. A heavy-bottomed 9-inch pan is ideal.
- Spatula or wooden spoon. For stirring the caramel without scratching your pan.
- Sharp knife and chopping board. To halve and pit the plums cleanly.
- Rolling pin (optional) – If your pastry isn’t pre-rolled.
- Baking tray (optional) – Just in case of caramel overflow in the oven.
How To Make Jamie Oliver’s Plum Tarte Tatin
Here’s where the magic happens. Take it step by step. it’s more about confidence than skill.
Step 1: Prep The Plums
Halve them, remove the stones and set them aside. You don’t need to peel them. The skins add color and richness.
Step 2: Make The Caramel
Put your sugar into the oven-safe frying pan over medium heat. Let it melt slowly. Don’t stir too much. You want it to turn a deep amber color. not burned, just beautifully golden. Once it starts to bubble, add the butter and stir gently.
Jamie sometimes adds a splash of red wine or balsamic here to cut through the sweetness. You can skip it but if you’re feeling bold, it adds a gorgeous depth.
Step 3: Add The Plums
Place them cut-side down into the caramel. Pack them snugly – they’ll shrink a little while cooking. Let them simmer in the caramel for a few minutes so they soak up the flavor.
Step 4: Add The Pastry
Drape your puff pastry sheet over the plums. Tuck the edges down around the fruit, almost like tucking in a blanket. It doesn’t have to be perfect. rustic is good.
Cut a small slit in the top to let steam escape.
Step 5: Bake
Pop the whole pan into a preheated oven (around 190°C / 375°F). Bake for 25-30 minutes or until the pastry is golden and puffed up.
Step 6: Flip It
This is the moment of truth. Let the tart sit for 5 minutes after baking. Place a large plate or serving board over the pan. Take a breath… and flip it.
It should slide out with the caramel glistening and the plums on top. If a few stick, just nudge them back into place. No stress.
What I Learnt
This recipe teaches a few solid kitchen lessons:
- Caramel is all about timing. Don’t walk away from the pan. It can go from perfect to burnt in seconds.
- Plums are underrated. Seriously. When roasted, they turn jammy and rich. You get this tart-sweet flavor that’s way more interesting than apples.
- Pastry doesn’t have to be intimidating. Puff pastry from the store is perfectly fine. It puffs, it crisps, it soaks up the good stuff.
- Flipping the tart is scary… but worth it. That dramatic reveal? It feels like a mini cooking triumph.
And maybe the biggest takeaway. simple ingredients, when treated well, can make something really special.
Recipe Tweaks For Jamie Oliver’s Plum Tarte Tatin
Jamie Oliver’s Plum Tarte Tatin is already a thing of beauty. But there’s always room for play, especially if you want to put your own spin on it. Let’s break it down.
1. Fruit Swaps & Additions:
Plums are juicy, tart and caramelize like a dream. But don’t stop there.
- Mix in a few halved cherries or thin slices of pear for contrast.
- Nectarines work great if you want a softer, sweeter hit.
- Want something moodier? Try blood plums with a splash of balsamic in the caramel. Sounds odd. Tastes genius.
2. Spice Things Up:
Jamie keeps it relatively classic but adding a warm spice can change the whole personality.
- Try a pinch of cardamom with the sugar. Just a whisper-it goes a long way.
- Star anise and cinnamon bring a wintery warmth, especially if you’re serving this during the colder months.
3. The Caramel Layer:
His method uses sugar melted to a golden caramel before adding the fruit. But you can tweak the depth of flavor here.
- Add a spoonful of butter and a splash of dark rum once the sugar melts. That little boozy richness? Chef’s kiss.
- If you’re feeling brave, let the sugar go a touch darker-almost burnt. It’ll add bitterness that plays beautifully with the fruit.
4. Pastry Choices:
Jamie usually goes for puff pastry. Flaky, buttery, no complaints here.
- But if you’ve got time, make a rough puff from scratch. it’s worth the mess.
- Or go rogue and use a shortcrust base for a more biscuit-like finish. It holds its shape better too.
5. Finishing Touches:
Once it’s out of the oven and flipped, don’t stop there.
- Crushed toasted hazelnuts on top = crunch and contrast.
- A tiny sprinkle of sea salt over the caramel adds a whole new layer. Trust it. It balances the sweetness.
Storage Tips For Leftovers
Let’s say (miraculously) you didn’t polish off the whole tarte in one sitting. Here’s how to keep it fresh.
1. Room Temperature (Short-Term):
If you’re going to eat the rest within a few hours, leave it on the counter. Cover it loosely with foil or a cloche. Avoid airtight plastic-it traps moisture and turns that crisp pastry soggy.
2. Refrigerator (Overnight):
Wrap the leftovers in foil or pop them into a container with the lid slightly ajar. Airtight containers are okay if the tarte has cooled completely. Otherwise, condensation is the enemy.
3. Reheating Tips:
Don’t microwave it unless you like sad, limp pastry.
Instead, reheat in a 350°F (175°C) oven for about 10-15 minutes. It’ll re-crisp the pastry and bring the caramel back to life. You can cover the edges with foil to avoid burning.
4. Freezer Option:
Technically, yes, you can freeze it.
- Wrap individual slices tightly in cling film, then foil.
- Freeze up to a month.
- Reheat straight from frozen at 375°F (190°C) for 20-25 minutes. Again, cover the edges if needed.
But honestly? Tarte Tatin is at its glorious best the day it’s made. Leftovers are still good but not quite magical.
What To Eat With Jamie Oliver’s Plum Tarte Tatin?
You’ve got this caramel-dripping, golden, fruity tart in front of you. What plays well with it?
1. Ice Cream (Obviously):
Go beyond vanilla.
- Crème fraîche ice cream cuts through the sweetness.
- Ginger ice cream adds a cheeky kick.
- Honey-lavender? If you’re feeling fancy.
2. Crème Fraîche or Mascarpone:
A dollop of crème fraîche-cool, tangy, smooth-is classic.
Mascarpone? Creamier, richer and still slightly tangy. Add a bit of lemon zest to wake things up.
3. Boozy Pairings
- A dessert wine like Sauternes or a late-harvest Riesling is stunning with the plums.
- Prefer red? Go for a lightly chilled Pinot Noir or Gamay. Fruity, soft, nothing too tannic.
- If you’re into cocktails, try a plum gin fizz or an old fashioned with a twist of orange.
4. Light Salad (Hear me out):
A peppery arugula salad with shaved fennel and lemon vinaigrette is weirdly perfect if you’re making a brunch situation out of this. It balances the sugar rush and keeps the meal feeling fresh.
5. Cheese Board (Post-Dessert):
Flip the script. Serve the tart first and bring out a small cheese board after. A creamy blue cheese or aged goat’s cheese with a few toasted nuts and fig jam can tie the whole meal together.
FAQs
Can I Use Other Fruits For Jamie Oliver’s Plum Tarte Tatin?
Yes! You can swap plums for other fruits like apples, pears, or even peaches for a different twist.
How Do I Prevent The Pastry From Becoming Soggy?
To avoid a soggy base, make sure you bake the tarte tatin in a hot oven and let it rest for a few minutes before serving.
Is It Necessary To Use A Cast Iron Skillet For This Recipe?
A cast iron skillet is ideal, but you can also use any oven-safe pan that’s about 9-10 inches in diameter.
