Plum Tarte Tatin (pronounced taart tuh·tan) is one of the easiest and underrated breakfast or dessert. It’s different from the traditional puff pastry as it is naturally flourless, but it is only strictly gluten-free if made with certified gluten-free rolled oats. It’s perfect for stone fruit season with the incoming of plums and pluots. You’ll be sure to impress a crowd with this recipe for plum tarte tatin.
Plum Tarte Tatin
This is the kind of breakfast that feels like a real occasion but takes almost no effort to pull off. Ripe plums and pluots are caramelized in butter and honey right in the pan, then blanketed in a simple blended oat batter that bakes into a tender, custardy “crust.” A quick flip once it’s out of the oven reveals a burnished, glossy top of fruit — no pastry, no rolling pin, no fuss. It’s endlessly forgiving with whatever stone fruit looks best at the market, and it comes together in one skillet from start to finish, which makes it just as good for a lazy weekend morning as it is for a small brunch spread.
Ingredients
3 tablespoons unsalted butter
3 tablespoons honey, divided
1 lb plums and/or pluots (about 5 to 6), halved and pitted
1 cup rolled oats
1 cup whole milk
2 large eggs
1 teaspoon vanilla paste
Pinch of kosher salt
Plain yogurt, to serve (optional)
Directions
- Preheat the oven to 350°F (175°C).
- Melt the butter in a 10-inch oven-safe skillet over medium heat. Arrange the plum and pluot halves cut-side down in the pan and drizzle with 2 tablespoons of the honey. Let the fruit cook undisturbed until the juices bubble up and reduce into a light, glossy syrup, about 5 to 6 minutes. Remove the pan from the heat.
- While the fruit cooks, add the oats, milk, eggs, the remaining 1 tablespoon of honey, vanilla paste, and salt to a blender. Blend until smooth and pourable, similar in consistency to a thick pancake batter.
- Pour the oat batter evenly over the fruit. Return the pan to medium heat and cook for 1 to 2 minutes to begin setting the edges, then transfer to the oven. Bake for 20 to 25 minutes, until the oat layer is set, dry to the touch, and lightly golden at the edges.
- Remove from the oven and allow to cool in the pan for 5 minutes. Run a knife around the edge to loosen, then place a plate over the top of the skillet and invert in one confident motion to release the tarte tatin, fruit-side up. Serve warm, with a spoonful of yogurt alongside if you like.
Notes
- Nectarines or peaches make a lovely swap for the plums and pluots when they’re in season — just be sure to slice them a little thicker, as they tend to soften faster in the pan.
- For a dairy-free version, swap the whole milk for full-fat coconut milk. The batter may thicken slightly as it sits, so blend again just before pouring if needed.
- This is best served the day it’s made, while the top is still glossy and the oat layer is tender. Leftovers can be kept covered in the refrigerator for up to 2 days and gently reheated in a low oven.
- To turn this into a dessert, increase the honey to 2 tablespoons for the fruit and 2 tablespoons for the batter, and add a splash more vanilla paste. A scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream in place of the yogurt makes a lovely finishing touch.