Nigella Lawson’s Plum Tarte Tatin Recipe

Nigella Lawson’s Plum Tarte Tatin is her sultry, fruit-forward twist on the classic French upside-down tart. Traditionally made with apples, this version replaces them with plums-an inspired decision that brings a dark, jammy sweetness and a touch of tang. Caramelized in butter and sugar and then baked beneath a golden puff pastry crust, the tart is flipped post-baking to reveal a glossy, jewel-toned fruit topping glistening with sticky, ruby-colored syrup.

What makes Nigella’s interpretation distinct is her characteristic blend of simplicity and indulgence. She focuses on flavor without overcomplicating the method, encouraging home bakers to embrace a slightly rustic, gorgeously messy finish. The result is a dessert that feels both luxurious and wonderfully achievable.

Nigella Lawson’s Plum Tarte Tatin Recipe

Ingredients Needed

You won’t need a lengthy shopping list for this treat-just a handful of high-quality ingredients that come together in the most sumptuous way:

• 10-12 ripe plums (halved and stoned; go for red or purple varieties)
• 100g (about ½ cup) unsalted butter
• 150g (¾ cup) caster sugar (white superfine sugar)
• 1 sheet of all-butter puff pastry (preferably pre-rolled, chilled not frozen)
• Optional: A pinch of cinnamon or a splash of vanilla extract for extra warmth
• Optional for serving: crème fraîche, vanilla ice cream, or thick double cream

Tip: The more tart the plums, the better the balance-Nigella loves the interplay of sweet caramel with sharp fruit.

Equipment Needed

Good news: you don’t need anything fancy or specialist. Just make sure you have:

• A 23-25cm (9-10 inch) ovenproof frying pan or tarte Tatin pan (cast iron or stainless steel works beautifully)
• Sharp knife and chopping board (for halving and stoning the plums)
• Wooden spoon or silicone spatula
• Rolling pin (if using non-rolled pastry)
• Oven mitts (you’ll thank yourself during the flipping!)
• A large flat serving plate or cake stand (bigger than your pan diameter)

Step-by-Step Guide To Make Nigella Lawson’s Plum Tarte Tatin

Step 1: Prepare Your Fruit

Wash, halve, and stone your plums. Don’t peel them-the skins lend extra color and a slightly chewy contrast to the soft fruit.

Step 2: Caramelize the Base

Place your pan over medium heat and melt the butter. Once it starts foaming, stir in the sugar.

Let it dissolve slowly and begin to caramelize, swirling (not stirring) the pan to prevent crystallization. Once it reaches a rich amber hue, remove from heat.

Step 3: Arrange the Plums

Snugly pack your halved plums into the caramel, cut-side up. Don’t worry if they overlap slightly-they’ll shrink as they cook. Optional: sprinkle with a little cinnamon or a few drops of vanilla.

Step 4: Add the Pastry

Roll your pastry sheet to just slightly larger than your pan’s diameter. Drape it over the fruit and tuck the edges down gently around the fruit, like tucking in a blanket. Pierce the surface with a knife in a few places to allow steam to escape.

Step 5: Bake to Golden Glory

Preheat your oven to 200°C (400°F). Bake the tart for 25-30 minutes, or until the pastry is puffed and deeply golden.

Step 6: The Flip!

Let the tart rest for 5 minutes once out of the oven. Place your serving plate over the pan and, using oven mitts, carefully and confidently flip it over in one swift motion.

Let gravity do the work!

The fruit should come out beautifully, enrobed in glossy caramel.

Mastering The Recipe: Tips And Tricks

• Use ripe but firm plums. Too soft, and they’ll collapse into mush.
• Caramel caution: Keep an eye on your caramel as it cooks-it goes from amber to burnt in a heartbeat.
• Work with cold pastry: Warm puff pastry is a nightmare to handle. Keep it in the fridge until the last moment.
• For a boozy edge: A dash of brandy or dark rum stirred into the caramel just before adding the plums adds a grown-up depth.
• If a plum sticks during flipping, don’t panic-just ease it out and nestle it back on top.

Nigella Lawson’s Plum Tarte Tatin is a poetic celebration of contrast: crisp pastry meets syrupy fruit; sweetness meets tartness; effortless preparation meets show-stopping results. It’s the kind of dessert that looks impressive enough for a dinner party but feels right at home on a rainy Sunday afternoon with a spoon and a dollop of cream.

Whether you’re a longtime devotee of Nigella’s luscious recipes or a curious newcomer to the world of French tarts, this dish will win you over with its drama, warmth, and indulgent charm.

And the best part?

It might just become your new go-to dessert.

Simple Twists On Nigella Lawson’s Plum Tarte Tatin Recipe

Nigella’s original plum tarte tatin is already a beauty: glossy, jammy plums nestled into a bed of golden, flaky puff pastry, caramelized to perfection. But the fun in cooking often lies in the tweaks-those little flourishes that personalize the dish and perhaps even elevate it further.

1. Spice It Up
   Add a whisper of warmth by incorporating spices into the caramel. Think star anise for a licorice-like note, a dusting of cinnamon for cozy familiarity, or even freshly grated nutmeg for depth. These additions bloom in the heat and subtly infuse the plums, making the tart even more aromatic.

2. Boozy Caramel
   Deglaze the caramel with a splash of something spirited. Brandy, dark rum, or Amaretto pair beautifully with plums. The alcohol burns off during baking but leaves behind a complexity that lingers on the palate-rich, seductive, and undeniably special.

3. Different Fruits, Same Drama
   While plums offer a gorgeously tart-sweet bite, other fruits can work just as well. Try sliced pears with cardamom, figs with balsamic glaze, or apples with a salted caramel twist. Mix and match according to season or preference-just keep the technique true.

4. Herbaceous Notes
   For a touch of sophistication, sprinkle fresh thyme or rosemary into the caramel before topping with fruit. The herbal aroma complements the tart fruit and buttery pastry, turning the tart into something evocative of a rustic French patisserie.

5. Mini Tarte Tatins
   Want to serve a dinner party dessert that screams elegance?

   Make individual tarte tatins using a muffin tin or small ramekins. Perfect for presentation, and everyone gets their own gloriously sticky tartlet.

How To Properly Store Leftovers

Tarte Tatin is best enjoyed fresh out of the oven, when the pastry is crisp and the caramel still a bit gooey-but life doesn’t always work on dessert time. If you find yourself with leftovers, here’s how to preserve their magic.

1. Cooling & Refrigeration
   Let the tart cool completely at room temperature before storing. Once cool, wrap it tightly in foil or place it in an airtight container.

   Keep it in the fridge for up to 3 days. The pastry may soften, but the flavors will mature beautifully.

2. Reheating Tips
   To recapture some of that just-baked crispness, reheat slices in a preheated oven at 180°C (350°F) for about 10-15 minutes. Avoid the microwave unless you’re okay with soggy pastry-quick, yes, but not ideal.

3. Freezing (Yes, You Can!)
   Wrap individual slices tightly in plastic wrap and foil, then freeze. When ready to enjoy, thaw in the fridge overnight and reheat in the oven. It’s a smart way to preserve that end-of-summer plum bounty in dessert form.

What To Eat With Nigella Lawson’s Plum Tarte Tatin?

The tartness of plums, the richness of caramel, and the buttery puff pastry make Nigella’s tarte tatin a luxurious dessert-but it becomes truly transcendent with the right pairings.

1. Crème Fraîche or Mascarpone
   The slight tang of crème fraîche cuts through the sweetness and balances the dish. Mascarpone adds a richer, creamier dimension. Either dolloped on top or served alongside, they elevate each bite.

2. Vanilla Bean Ice Cream
   Classic, for good reason. The warmth of the tart meets the chill of the ice cream, and the vanilla highlights the caramelized fruit without competing for attention.

3. A Glass of Dessert Wine
   Pair with a late-harvest Riesling, a Sauternes, or even a sweet sherry. These wines mirror the tart’s syrupy sweetness and offer fruity or nutty notes that harmonize beautifully with plums.

4. Nutty Garnishes
   A scatter of toasted almonds, crushed pistachios, or hazelnuts can provide an earthy crunch to contrast the softness of the tart. Bonus: it looks stunning too.

5. Herbal Tea or Espresso
   For a non-alcoholic pairing, try an Earl Grey or chamomile tea to cleanse the palate. Or, go bold with a shot of espresso-the bitterness plays well with the sugary crust.

Conclusion

Nigella Lawson’s plum tarte tatin is more than a recipe-it’s a canvas. With just a few thoughtful twists, you can personalize this classic to suit any season or occasion. Whether spiced, boozy, or paired with the perfect scoop of ice cream, every iteration brings new joy.

And remember: even the leftovers deserve reverence. Treat them well, and you’ll have an encore worthy of applause.

So go ahead, flip that tart with confidence-and maybe a touch of flair. It’s dessert theater at its finest.

FAQs

What Are The Main Ingredients For Nigella Lawson’s Plum Tarte Tatin?

Nigella Lawson’s plum tarte tatin recipe primarily requires plums, puff pastry, butter, sugar, and a bit of vanilla extract. The plums are caramelized with butter and sugar, creating a rich, syrupy base, which is then topped with puff pastry and baked until golden. The use of puff pastry adds a light, flaky texture that complements the tender caramelized fruit perfectly.

Can I Use A Different Type Of Fruit Instead Of Plums For The Tarte Tatin?

Yes, you can substitute plums with other fruits like apples, pears, or even figs. While plums bring a perfect balance of tartness and sweetness, other fruits can work well in this recipe too. Just ensure the fruit you choose can caramelize well without breaking down too much during the baking process, as this will give you that signature gooey, delicious texture.

What Are Some Tips To Ensure The Puff Pastry Doesn’t Get Soggy In Nigella Lawson’s Plum Tarte Tatin?

To prevent the puff pastry from becoming soggy, it’s important to use a high-quality puff pastry and to ensure the caramelized plum mixture isn’t too wet. You should also blind-bake the pastry for a few minutes before assembling the tart, which helps create a barrier and keeps it crisp. Once the tart is ready to be flipped, let it cool for a few minutes to allow the caramel to set slightly, helping it maintain its structure.