Plum Tarte Tatin with Whipped Cream
An impossible-to-fail tart! What a marriage between the richness of buttery caramel and the fruity sweetness of ripe plums! The golden puff pastry and the final touch of maple-scented whipped cream make every bite indulgent and refined.
A mega hit every time!
In my opinion, it’s impossible to miss! I love creating a ‘caramel’ with maple syrup and butter — the flavor is rich and velvety, the perfect match for our blue plums!
Note that this recipe can also be made with apples or any other stone fruit.
Why make this recipe?
- Simplicity of ingredients: just a few basics are all you need.
- Seasonality: perfect for using plums, apples, or peaches at their peak.
- Originality: the maple syrup and whipped cream add a uniquely Québécois twist to the classic tarte Tatin.
- Wow factor: flipping it upside down reveals a glossy, irresistible tart.
Tips for a perfect recipe:
- Arrange the fruit well: they should be tightly packed together at the bottom of the pan for a pretty presentation and to prevent gaps or leaks.
- For perfect caramel; watch the cooking: maple syrup can burn quickly. Stay close to the pan and stir gently. And don’t forget a pinch of salt — it balances and enhances the flavors.
- Chilled pastry: place it in the fridge for a few minutes before covering the fruit; it will puff up better!
- For unmolding: let the tart rest for 5–10 minutes after baking to stabilize the caramel. Then place a large plate over the pan and flip in one swift motion (while protecting your hands).
Preheat the oven to 400°F (200°C).
Butter a 9-inch round metal cake pan. Line the bottom with a round of parchment paper. Set aside.
Heat a skillet over medium heat and add the maple syrup. Once it comes to a boil, add the butter and stir vigorously with a spatula until the mixture thickens slightly.
Arrange the halved plums in the cake pan in a circular pattern, making sure to cover the entire bottom. Pour the caramel over the plums and spread evenly. Place the puff pastry on top, trimming the edges if needed. Tuck the pastry around the fruit to create a slight crust along the sides. Brush with the cream.
Bake for 20–25 minutes, until the pastry is golden brown.
In a measuring cup or small bowl, combine the cream, vanilla, and maple syrup. Using a hand mixer, whip with up-and-down motions for about 30 seconds, until thick and fluffy.
Let rest for 5–10 minutes, then carefully invert the tarte onto a serving plate. Serve warm, topped with a dollop of whipped cream. So good !
Bon appetit and enjoy!
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