Plum tarte tatin

Plum tarte tatin

Total: 3 hr | Active: 1 hr
Nutritional value / people: 513 kcal
, Fat: 35 g
, Carbohydrate: 48 g
, Protein: 5 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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125 g white flour
½ tsp salt
½ dl water
40 g butter, cut into pieces, soft

To laminate the dough

90 g butter, coarsely grated, chilled

To prepare the caramel

50 g sugar
2 tbsp water


20 g butter, cut into pieces
600 g plums, ½ cut in half, ½ cut into segments
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2 baking trays (each approx. 20 cm in diameter), bases lined with baking paper

How it's done

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Mix the flour and salt in a bowl. Add the water and butter, knead quickly to form a soft, smooth dough. Flatten the dough, wrap in cling film, chill for approx. 30 mins.

To laminate the dough

On a lightly floured surface, roll the dough out into a rectangle (approx. 10 x 20 cm). Spread the butter over two thirds of the dough, leaving a border of approx. 1 cm all around. Fold the exposed dough over the top, place the folded dough over the remaining dough. Press the edges down firmly. Press out any air pockets using a rolling pin. Wrap in cling film and chill for approx. 30 mins.

To fold

On a lightly floured surface, roll the dough into a rectangle (approx. 10 x 20 cm), then fold up one third of the dough and fold the top third down over the top. Repeat this step three more times. Wrap the dough in cling film and chill for approx. 30 mins.

To prepare the caramel

Spread the sugar and 1 tbsp of water in each of the prepared trays. Caramelize for approx. 7 mins. in the centre of an oven preheated to 220 °C until the sugar turns a light brown colour.


Spread the butter over the caramel, place the plums (slightly overlapping) on top. Divide the dough in two. On a lightly floured surface, roll each half into a circle (approx. 20 cm in diameter), prick firmly with a fork, lay loosely over the plums, press down gently around the edges.

To bake

Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven and leave to stand for approx. 2 mins., carefully tip the tarts out onto plates, remove the baking paper. Drizzle with the juice, serve the tarts warm or cold.

Good to know
Serve with: Whipped cream

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