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Plum Tatin

Plum Tatin

Use red, purple, green, or a combination of plums in this upside-down tart.

Cooking Light MAY 2003

  • Yield: 6 servings


  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • 1/4 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 10 small plums, pitted and cut in half (about 2 1/2 pounds)
  • 1/2 cup granulated sugar
  • 1 teaspoon lemon juice
  • 1 tablespoon chopped pecans


Preheat oven to 425°.

Roll dough into a 10-inch circle on a lightly floured surface; set aside.

Combine brown sugar and the next 4 ingredients (brown sugar through plums). Combine the granulated sugar and lemon juice in a 10-inch cast iron skillet, and cook the mixture over medium-high heat just until it begins to turn golden.

Remove from heat; stir until completely golden. Add pecans and plum mixture. Place dough over plum mixture, tucking dough around plums.

Bake at 425° for 25 minutes or until bubbly. Immediately place a plate over pan. Carefully invert tart onto plate.

Nutritional Information

Amount per serving
  • Calories: 328
  • Calories from fat: 30%
  • Fat: 11.1g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 2.4g
  • Carbohydrate: 57g
  • Fiber: 1.9g
  • Cholesterol: 7mg
  • Iron: 0.3mg
  • Sodium: 136mg
  • Calcium: 8mg

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Plum Tatin Recipe