Plum Tarte Tatin Recipe

3 from 1 vote

Plum Tarte Tatin

Servings 6


  • 1 sheet frozen puff pastry
  • 2 # red plums satsumas split and pitted
  • 2/3 cup   sugar
  • 6 tbsp  unsalted butter
  • 1/4  cup  MH port
  • 1 Tbsp  fresh lemon juice


  • In a heavy bottom pan, melt the butter
  • Add the sugar, port and lemon juice
  • Over medium flame cook to a caramel
  • Arrange the plums in the caramel cut side up, filling the pan
  • Cut the puff pastry to fit the pan (circle) and lay on the top of the plums
  • The easiest method for doing this is to lay the puff pastry on the hot pan, roll a rolling pin over it and pull away the excess
  • Bake in a 400 degree oven for 20 -25 minutes till puff pastry if browned
  • While still hot place a plate on the pan and flip the tarte out
  • Serve with whip cream


Executive Chef Chris Shepley of The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce in his recipes. He conducts Cooking Parties with the Chef on the third Sunday of each month at Messina Hof Winery.

1 thought on “Plum Tarte Tatin Recipe”

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