Plum Tarte Tatin 2 1/4 pounds sweet firm plums, halved, pitted 2 tablespoons plus 2/3 cup sugar, divided 1 tablespoon fresh lemon juice 1 1/2 teaspoons finely grated lemon peel 1/8 teaspoon ground nutmeg 1/2 vanilla bean, split lengthwise 6 tablespoons (3/4 stick) unsalted butter 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed Roll out puff pastry. Cut a 9 inch circle, and chill for up to one day. Peel half of the plums. In a bowl, mix all the plums with 2 tbsp sugar, lemon juice, lemon rind, nutmeg and the seeds from the vanilla bean. Let sit for 30 minutes. Melt butter in a ovenproof 9 inch skillet over medium heat. Once melted, sprinkle the remaining sugar over the butter. Place the plums in concentric circles in the butter, cut side up. Pour the juices from the bowl over the plums. Simmer for 20 to 25 minutes. The syrup will have thickened slightly. Let cool for 10 minutes. Heat oven to 400. Once the plums have cooled, cover them with the puff pastry. Bake for about 30 minutes, until pastry is golden. Let cool at least 30 minutes, up to 4 hours. To flip onto a platter, heat the tarte for 3 minutes in a hot oven to loosen it. Place platter over skillet and flip (make sure you’re wearing an oven mit!) Let stand for 30 minutes. Plum Tarte Tatin 2 1/4 pounds sweet firm plums, halved, pitted 2 tablespoons plus 2/3 cup sugar, divided 1 tablespoon fresh lemon juice 1 1/2 teaspoons finely grated lemon peel 1/8 teaspoon ground nutmeg 1/2 vanilla bean, split lengthwise 6 tablespoons (3/4 stick) unsalted butter 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed Roll out puff pastry. Cut a 9 inch circle, and chill for up to one day. Peel half of the plums. In a bowl, mix all the plums with 2 tbsp sugar, lemon juice, lemon rind, nutmeg and the seeds from the vanilla bean. Let sit for 30 minutes. Melt butter in a ovenproof 9 inch skillet over medium heat. Once melted, sprinkle the remaining sugar over the butter. Place the plums in concentric circles in the butter, cut side up. Pour the juices from the bowl over the plums. Simmer for 20 to 25 minutes. The syrup will have thickened slightly. Let cool for 10 minutes. Heat oven to 400. Once the plums have cooled, cover them with the puff pastry. Bake for about 30 minutes, until pastry is golden. Let cool at least 30 minutes, up to 4 hours. To flip onto a platter, heat the tarte for 3 minutes in a hot oven to loosen it. Place platter over skillet and flip (make sure you’re wearing an oven mit!) Let stand for 30 minutes.

Plum Tarte Tatin

  • 2 1/4 pounds sweet firm plums, halved, pitted
  • 2 tablespoons plus 2/3 cup sugar, divided
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons finely grated lemon peel
  • 1/8 teaspoon ground nutmeg
  • 1/2 vanilla bean, split lengthwise
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
  1. Roll out puff pastry. Cut a 9 inch circle, and chill for up to one day.
  2. Peel half of the plums. In a bowl, mix all the plums with 2 tbsp sugar, lemon juice, lemon rind, nutmeg and the seeds from the vanilla bean. Let sit for 30 minutes.
  3. Melt butter in a ovenproof 9 inch skillet over medium heat. Once melted, sprinkle the remaining sugar over the butter.
  4. Place the plums in concentric circles in the butter, cut side up. Pour the juices from the bowl over the plums. Simmer for 20 to 25 minutes. The syrup will have thickened slightly. Let cool for 10 minutes.
  5. Heat oven to 400.
  6. Once the plums have cooled, cover them with the puff pastry.
  7. Bake for about 30 minutes, until pastry is golden. Let cool at least 30 minutes, up to 4 hours.
  8. To flip onto a platter, heat the tarte for 3 minutes in a hot oven to loosen it. Place platter over skillet and flip (make sure you’re wearing an oven mit!) Let stand for 30 minutes.
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