✨ As Seen on TV — Chef Alex Petit’s Plum Tarte Tatin
Chef Alex Petit brings a fresh twist to this beloved French classic on RTE’s Today Show, turning juicy plums into a beautifully caramelized showstopper. With buttery puff pastry, golden caramel and a spiced crème fraîche to finish, it’s a simple yet elegant dessert that looks every bit as impressive on screen as it will on your table.
📺 Ready to cook along with Chef Alex? Let’s dive into the recipe below! 👇
Warm Seasonal Plum Tarte Tatin with a Vanilla & Cinnamon Crème Fraicher
Serves: 6
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients
For the tarte Tatin:
- 7 plums, halved and stones removed
- 100 g butter
- 75 g sugar
- 1 roll shop-bought puff pastry
For the spiced crème fraîche:
- ¼ teaspoon ground cinnamon
- 1 vanilla bean
- 150 ml crème fraîche
- 30 g icing sugar
Method
Pour any remaining caramel evenly over the top and serve with the spiced crème fraîche
Preheat a fan oven to 190°C.
In an ovenproof pan, add the sugar with a little water and cook until a golden caramel has formed.
While the caramel cooks, roll out the puff pastry and cut a ring slightly larger than the pan you’re using.
When the caramel is lightly brown, add the diced butter and incorporate.
Carefully place the plum halves skin-side down into the caramel and cook for 5 minutes.
Turn the plums flesh-side down and arrange neatly.
Remove the pan from the heat, cover with the puff pastry, tucking the edges inside the pan.
Cut a small circle in the middle of the pastry to allow steam to escape.
Bake for 20–25 minutes, or until the pastry is golden brown.
While the tart is baking, prepare the spiced crème fraîche:
Combine crème fraîche, cinnamon, and icing sugar in a mixing bowl.
Split the vanilla pod, scrape out the seeds, and stir into the mixture.
Mix gently with a spatula and keep in the fridge until serving.
Once the tarte is cooked, allow it to cool for 5 minutes to avoid burns.
Flip the tart upside down onto a dish larger than the pan.
Chef’s Tips
- Plum ripeness — Choose slightly under-ripe fruit so they hold their shape while cooking.
- Colour matters — Aim for a deep amber caramel: too light will be overly sweet, too dark turns bitter.
- Tuck the edges in — Keeping the pastry snug ensures the caramel stays inside when flipped.
- Master’s touch — Add a pinch of sea salt to the caramel for contrast and a dash of whiskey to the crème fraîche for extra flavour.