It’s not a secret that I’m a big fan of a boozy dessert – coffee liqueur in tiramisu, bourbon salted caramel sauce, or a splash of Chambord in a berry dessert. I barely drink at all these days, but I can never resist a spiked dessert. Fruit and booze are basically best friends, and today’s recipe is no exception. This Red Wine Plum Tarte Tatin feels incredibly elegant, but it’s actually surprisingly simple to make. It has all the wow-factor and pan-flipping theatrics that you want for a dinner party… but it’s all made in one pan and actually much simpler than you might expect!
This recipe is a spin on the Pimm’s and Peach Tarte Tatin I made last year. It was my very first attempt at this beautiful French dessert. I absolutely loved it and immediately vowed to make more variations in the future. If that was the summer stone fruit version, then this one, with in-season plums simmered in a red wine caramel, feels perfect for autumn. Plus, I’m obsessed with the colour!! It just looks so rich and dramatic on the plate!
How to make Red Wine and Plum Tarte Tatin
The steps for making tarte tatin are pretty much the same no matter what fruit you’re using. The only thing that may differ is the cooking time. First, I like to defrost store-bought puff pastry and cut it into a round shape. I am generally all for making pastry from scratch, but I draw the line at puff pastry. I have made it in the past and while it was delicious, I almost never have the time, patience or fridge space for that! So store-bought puff pastry it is.
Next, slice up your fruit. Stone fruit like plums, peaches or nectarines all work brilliantly. Apples and pears are the classic French option, but you could also get creative with strawberries, mangoes or even bananas. Firmer fruit like apples will take a little longer to cook than softer ones. This is also a great dessert for using fruit that is a little underripe as it will soften perfectly as it cooks.
Next comes the caramel, made right in the pan. You will want to choose a pan that can go from the stovetop right into the oven, such as cast iron, enamel or stainless steel. The caramel is made with caster sugar and a small amount of liquid. In this recipe I used red wine. You can use another liqueur, orange juice, tea or simply water if you prefer. This is also where I like to add spices and aromatics. I used a whole vanilla bean because I just love the flavour. If you’re a fan of mulled wine you could add in some cinnamon, ginger or cloves to the caramel too. Whatever suits your fruit/booze pairing the best.
Once the caramel is bubbling, add in your fruit. I like to arrange the slices neatly around the pan because once you flip the tart, that becomes the top. Cook for a few minutes, then carefully place the round of pastry over the fruit. Prick it a few times with a fork to let steam escape, then place the whole pan into a preheated oven.
Once the pastry is golden and cooked, remove the pan from the oven. This is where we get serious. You’ll need good oven mits and a large plate. Place the plate upside down onto the tart and carefully flip the entire thing so the tart lands fruit-side-up on the plate. It is very hot, and could be quite heavy depending on your pan so please do this carefully. If any pieces of fruit stick to the pan, just tuck them back into place like nothing happened. I won’t tell a soul.
Serve the tarte tatin straight away with big scoops of ice cream and some thyme or rosemary leaves, which also pair perfectly with the flavours of red wine and plum. The vanilla bean and spices aren’t edible but they do make a beautiful garnish.
If you’re serving this at a dinner party, I’d recommend popping this in the oven while everyone is enjoying the main course. Then all you need to do is flip and serve! This Red Wine Plum Tarte Tatin is definitely best fresh from the oven. The pastry is crisp and the caramel is glossy and bubbling. Unfortunately, leftovers don’t really hold up particularly well… but honestly I’ve never had much trouble finishing it off on the day anyway!
There is just something about the combination of red wine and plums that will always have my heart. Add in flaky pastry and ice cream and I’m an extremely happy girl. Using store-bought pastry makes this dessert easy enough to satisfy a craving on a random autumn night, but it definitely feels special enough for a cozy home cooked dinner with friends too. If you try this, make sure to tag me on Instagram!
Related Post: Roasted Spiced Plum Jam
Red Wine Plum Tarte Tatin
A simple yet elegant Red Wine Plum Tarte Tatin made with caramelised plums, puff pastry and vanilla bean. The perfect autumn dessert for dinner parties.
Ingredients
- 6-8 plums
- 1 vanilla bean
- 100 g caster sugar
- 1/4 cup red wine
- 1 sheet puff pastry, defrosted, trimmed to a circle the size of your pan
- Vanilla ice cream, to serve
- Thyme or rosemary leaves, optional, to serve
Instructions
- Preheat your oven to 220°C (430°F).
- Wash plums and pat dry with a paper towel. Cut each plum in half and twist to remove the seed. Then cut each half into 4 slices. Repeat until all plums are sliced.
- With a small knife, carefully split the vanilla bean lengthways and use the tip of the knife to scrape out all the seeds. Set aside.
- Take your ovenproof fry pan (mine is 26cm) and place over medium heat. Add the caster sugar, red wine and vanilla seeds and pod and gently stir to combine. Cook for around 3-5 minutes until a bubbling caramel forms.
- Add the plum slices in a circle around the edge of the pan and then fill in the middle, nestling them as close as possible to fill the entire bottom of the pan. Cook for an extra 2 minutes, then remove from the heat and drape the puff pastry over the top, pushing the edges down with a spoon.
- Place the whole frying pan into the oven and bake for 25-35 minutes or until puffed and golden in colour.
- Remove from the oven. Making sure you are wearing oven mits, place a large plate or board upside down onto the pastry surface. Very carefully flip the plate and frypan upside down so that the tart is now fruit side up on the plate. Everything is very hot and some frypans can be quite heavy!
- Serve immediately cut into slices with vanilla ice cream, cream or custard and thyme or rosemary leaves if you like. The vanilla pod isn’t edible but makes a lovely garnish. I also like to add some fresh thyme or rosemary and star anise because it looks beautiful. This tart doesn’t store or reheat very well so it is best eaten soon after it’s made.