Tag Archives: plum tart tatin

News + Plum tart tatin

¬†Hello my dear blogofriends, foodies and readers! Hope you’ve been missing my posts. I’ve got a huge news for you – I birthed new life: became a first time mom. ūüôā I am literally in a different world. World¬†filled with love, joy, sleepless nights and all kind of things.¬†Needless to say, it’s all new, overwhelming and touchy to me. Almost all the time I’m busy with by little bear, the rest hours I’m eating, sleeping and again eating. I haven’t cooked anything¬†interesting for ages, but I do hope I will be back into the foodblogolife soon..

¬†I know there are many mothers of newborns out there, who could join baby feeding and caring with blogging, but that seems a bit hard for me right now. I’m sure I will be alright and get into this new life soon. So.. what about you? How it was, what did you feel being a new mom? Please do share.

my little bear_feets

 This widely-popular French Tart Tatin is the treat, that I was able to prepare in a short time. A perfect dessert for the new mom. If you remember I always prefer homemade pastry and I made it myself (yay!), of course you can switch to a store-bough but try to find the good one with butter (no any palm or margarine). PlumTartTatin

Plum tart tatin

Ingredients
Pastry
250g plain flour
1 tbsp white sugar
a pinch of salt
150g butter, cubed and cold
2 tsp cold water
Filling
6-8 plums, cut into halves (or more, depends on the size of your pan)
80g white sugar
40ml water
40g butter, cubed
Method
  • For the pastry, sift flour and add all other ingredients until just combined. Shape into a disk and chill for 20 minutes. Roll into a 3-4mm ¬†disk to suit your baking dish.
  • In a pan add sugar with¬†water, leave to soak for few minutes. Heat on a medium heat until golden. Turn off the heat. Stir in butter, add plums and saute for 5 minutes.
  • Transfer plums into baking tin (or leave in the same pan if it’s oven-safe) with the liquid. Cover with pastry (slightly¬†tuck the edges).
  • Bake in preheated 190C oven for 30-40 minutes or until the pastry is golden-brown.
  • Leave to cool for 10 minutes or so, then carefully flip over into a large serving plate.
  • You can eat it as is or there are few options to serve it with: whipped or Greek cream, creme fraiche or frozen vanilla yogurt.
Enjoy! and stay turned!