Plum tarte tatin

Plum tarte tatin

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

Ingredients

4 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

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

To laminate the dough

90g butter, coarsely grated, chilled

To prepare the caramel

50g sugar
2tbsp water

Tart

20g butter, cut into pieces
600g plums, ½ cut in half, ½ cut into segments
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Utensils

2 baking trays (each approx. 20 cm in diameter), bases lined with baking paper

How it's done

Dough

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.

Tart

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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