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Plum and cranberry tarte Tatin with brown sugar-whipped cream recipe

Plum and cranberry tarte Tatin with brown sugar-whipped cream

Finish off your Christmas dinner in style with a festive spin on the classic tarte tatin. Sweet plums are caramelised in brown sugar to create a sweet and tangy base. Top with some whipping cream to help cut through the flavours.

See method
  • Serves 6 with 4 leftover slices
  • Takes 40 mins plus chilling
  • 305 calories / serving

Ingredients

  • 15g butter, softened, for greasing
  • 85g light soft brown sugar, plus 50g
  • 400g firm plums, halved and stoned
  • 100g frozen cranberries
  • flour, for dusting
  • 500g block puff pastry
  • 300ml whipping cream
  • ½-1 orange, zested, to serve

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Each serving contains

Energy
1270kJ 305.0kcal
15%
Fat
20g
medium29%
Saturates
11g
high56%
Salt
0.2g
low3%
Sugars
19g
medium21%

of the Reference intake

Carbohydrate 27.8gProtein 2.5gFibre 1.8g

Method

  1. Grease the base of a 21-23cm fixed-based tart tin or ovenproof frying pan, then scatter over 85g sugar in an even layer. Arrange the plums, cut-side down, then scatter over the cranberries.
  2. On a flour-dusted surface, roll out the pastry so it is a little bigger than the tin or frying pan as a guide to cut out a circle (you’ll have about 150g leftover). Lay the pastry over the plums, squishing the edges down around the fruit, then use a fork to prick the pastry a few times to allow steam to escape. Chill for at least 1 hr, or up to 24 hrs.
  3. Preheat the oven to gas 7, 220°C, fan 200°C. Bake for 25-30 mins until the pastry is golden and crisp.
  4. Meanwhile, put the cream, 50g brown sugar and a pinch of salt in a large mixing bowl. Whip to soft peaks with an electric whisk.
  5. Using a tea towel to protect your hands, carefully place a serving plate over the tart tin or pan. Invert so the tart drops onto the plate, then decorate with the orange zest. Serve with the brown-sugar whipped cream.
  • Get ahead: Assemble up to 24 hrs ahead and keep chilled in the fridge.

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