Easy Dessert

Davidson plum tarte tatin

Name: Plum tarte tatin recipe
Yield: 6
Ingredients: 7-8 Davidson plums (see notes); 375g frozen sheet puff pastry, just thawed (we used Carême); 175g golden syrup; 40.00 ml caster sugar, plus extra, to sprinkle; 50g butter; 2 tsp ground dried hibiscus leaves; 1/2 tsp ground strawberry gum; 1/2 tsp ground pepperberry; 1 tsp lemon aspen; 1 egg, lightly beaten; Vanilla ice cream, to serve

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by Nornie Bero

Jun 04, 2025

"If you’ve never tried a Davidson plum, you’re in for a wild ride. This bold, tangy fruit gives a classic tarte tatin a fun Aussie twist." - Nornie Bero

Recipe note: You’ll need a 25cm (top), 21.5cm (base) cast-iron pan.

7-8 Davidson plums (see notes)
375g frozen sheet puff pastry, just thawed (we used Carême)
1/2 cup (175g) golden syrup
2 tbs caster sugar, plus extra, to sprinkle
50g butter
2 tsp ground dried hibiscus leaves
1/2 tsp ground strawberry gum
1/2 tsp ground pepperberry
1 tsp lemon aspen
1 egg, lightly beaten
Vanilla ice cream, to serve

Method

1.

Preheat oven to 200°C/180°C fan-forced.
2.

Slice plums into 3 or 4, depending on size, discard seeds and set fruit to one side. Cut a 25cm circle from the pastry and keep chilled until ready to assemble.
3.

Heat a 25cm (top), 21.5cm (base) cast-iron pan over medium heat. Add the golden syrup and sugar and cook, stirring, until bubbling and caramelised. Add butter and spices and stir until melted and combined. Set aside to cool slightly.
4.

Arrange plum slices in the pan. Cover with pastry round, tucking excess under around the edge (see notes). Brush pastry with beaten egg and scatter over a little extra sugar. Bake for 30-35 minutes, until pastry is puffed and golden.
5.

Place a plate on the top of the pan and carefully flip over to reveal the caramelised plum.
6.

Serve with a good helping of ice cream and drizzle over any excess caramel sauce from the pan.

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Recipe Notes

Davidson plums are also available frozen. If using frozen plums, thinly slice while still semi-frozen. Make sure to tuck your pastry under around the edge to hold in your sauce.

There are native Australian ingredients required in this recipe - for dried herbs and spices, try specialty grocers and spice specialists; for fresh herbs and greens, try specialty greengrocers.