It’s not often I make something, eat it, and then make it again the next day. This tarte tatin will do that to you! It is an utter delight. The shiraz reduction was like finding a pot of gold at the end of a rainbow. I wasn’t expecting it to blow my mind. Of course I thought it would be yum and a fun way to use some shiraz in the recipe but I had no idea it would knock my socks off completely. The husband and I were eventually spoon fighting post shoot to see who could get the last drop.
FAT Bastard Wines asked me to create a dessert that would pair well with their shiraz for their upcoming 21st birthday. The shiraz has a pure fruit character and gives off hints of red fruit, cinnamon, cloves and vanilla. This spiced plum tarte tatin is a match made in heaven for the shiraz as I used all the spices to toss the plums and get their juices flowing as well as in the sauce. I also added some orange zest to liven things up in the reduction and hey presto you’ve got a concentrated liquid gold version of the best sangria you’ve ever tasted.
Two little tips… Remember puff pastry must stay very cold when you’re working with it. So cut the ring of pastry out and pop it straight back into the fridge. When it’s time to bake place it quickly onto the plums and into the oven. This will ensure a good puffy crust. Do not start drinking vino and get distracted, your pastry will suffer. Secondly there’s a butter zone of when you need to flip the tarte tatin once baked. Flip it too soon and all the caramel will be liquid, you’ll probably burn and make quite a mess. Flip it once it’s too cool and it’ll have solidified and you won’t get it out. If that happens fear not- just gently reheat the bottom of the pan on the stovetop. So aim for room temp. Check the caramel is sticky enough but the tarte is loose and wiggles around the pan.
One last thing… if plums aren’t in season nectarines will work beautifully for this too. Enough blabbing. Watch the video. Read the recipe and happy cooking!
Spiced Plum Tarte Tatin
7 large ripe plums
1 Tbsp orange juice
1/4 tsp ground cloves
1 tsp ground cinnamon
1 tsp vanilla seeds
1 sheet puff pastry
For the shiraz reduction:
300ml FAT Bastard Shiraz
The zest of 1 orange
2 star anise
2 cinnamon sticks
Vanilla bean ice cream to serve
Preheat oven to 220˚C.
Choose an oven safe round saucepan / buffet casserole dish.
Measure the diameter and cut out a ring from the sheet of puff pastry that will fit snugly in the dish. Place in the fridge.
Slice plums in half and remove pips.
Place in a large bowl along with the orange juice, cloves, cinnamon and vanilla. Mix well and set aside.
In your saucepan melt the butter and add the sugar. Stir until they become homogenous, foamy and the sugar begins to caramelize. Switch off the heat and add the plums snugly. Keep the delicious juices from the bowl to add to your sauce later.
Remove the puff pastry from the fridge and cover the plums. Tuck the edges in around the plums.
Place in the oven and bake for 20-25 minutes until the pastry is golden brown and cooked through.
While the tarte is in the oven make your sauce.
Add all the sauce ingredients into a medium sized saucepan along with all the spices, vanilla and juices from the plum bowl. Bring to the boil and reduce to a simmer. Simmer until the sauce has reduced by half. Strain out all of the aromatics and pour into a serving vessel to cool.
When the tarte is baked remove from the oven and allow to cool. Don’t let the tarte cool completely or the caramel will set and you won’t be able to flip it and remove it from the pan.
So once the tarte is around room temperature place your dish on top of the pan and flip it.
Serve the tarte with vanilla bean ice cream and a super generous drizzle of the shiraz reduction.
Proudly sponsored by FAT Bastard Wines.