Level: Intermediate Total time: 2h
My favorite French tart is the Tarte Tatin which is usually made with apples. While I was looking for inspiration for what to do with the seasonal Mirabelle plums, I came across a recipe for mini Tarte Tatin with Mirabelle on the blog “Encore une lichette”. After a couple of attempts and a few changes to the recipe to get it to my taste, I have found a real competitor to the apple version. The sweet plum together with salted caramel and vanilla on crispy puff pastry served with a thick creme fraiche, is a real summer treat.
THE TIPS TO SUCCEED
1: When making the caramel, you need to be patient. let it melt slowly without stirring until completely melted. The color should be light brown.
2: Serve the tart rapidly. The caramel juice tends to soften the puff pastry quite quickly.
Let’s get started
Ingredients
- 500 g Mirabelle plums
- 80 g Sugar
- 60 g Salted butter
- ½ pcs Vanilla bean
- 1 pcs Puff pastry
- 100 ml Creme fraiche
How to do it
Start by cleaning and drying the plums, cut them in half and remove the pit.
Cut the ½ vanilla bean lenghtwise
Put the oven to heat on 180°c (hot air)
Place the half plums tightly, standing up, in a circle in the muffin pan. End by placing two half plums in the middle, one skin down the other skin up.
Meanwhile, make your caramel: Start by melting the sugar over medium heat. It is important to be patient and let it melt completely before you stir it. Once melted, add the butter and the vanilla bean and whisk until butter and sugar have completely blended. Add a spoon of caramel on each plum circle in the muffin pan
Roll out the puff pastry and cut out 6 circles the same size, or slightly bigger as the muffin pans (as it shrinks slightly during cooking). Place the pastry discs on top of the plums and caramel and push it tightly down.
Place the pan in the oven and cook for 20-25 minutes, until the pastry is golden brown. Let the tarts cool down in the pan for 30-45 minutes.
Place a big plate tightly on top of the muffin pan and turn them both around swiftly to let the tarts come out of the pan.
How to serve the Tarte Tatin with Mirabelle
Serve the Tarte Tatin with Mirabelle still hot together with a spoon of creme fraiche.
Tarte Tatin with Mirabelle
Equipment
- Muffin pan
Ingredients
- 500 g Mirabelle plums
- 80 g Sugar
- 60 g Salted butter
- ½ pcs Vanilla bean
- 1 pcs Puff pastry
- 100 ml Creme fraiche
Instructions
- Clean and dry the plums, cut them in half and remove the pit
- Cut the ½ vanilla bean lenghtwise
- Put the oven to heat on 180°c (hot air)
- Place the half plums tightly, standing up, in a circle in the muffin pan. Place two half plums in the middle, one skin down the other skin up.
- Meanwhile make your caramel: Starty by melting the sugar over medium heat. It is important to be patient and let it melt completely before you stir it. Once melted, add the butter and the vanilla bean and whisk until butter and sugar have completely blended
- Add a spoon of caramel on each plum circle in the muffin pan
- Roll out the puff pastry and cut out 6 circles same size, or slightly bigger as the muffin pans (as it shrinks slightly during cooking)
- Place the pastry discs on top of the plums and caramel and push it tightly down
- Place the pan in the oven and cook for 20-25 minutes, until the pastry is golden brown
- Let the tarts cool down in the muffin pans 30-45 mintues
- Place a big plate tightly on top of the pan and turn them both around swiftly to let the tarts come out of the pan
- Serve still hot together with a spoon of creme fraiche
