Plum tarte Tatin with crème fraîche from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 178) by Suzanne Goin and Teri Gelber

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pluots for plums.

  • DKennedy on September 01, 2012

    A version of this recipe was posted in this weekend's Wall Street Journal and I happened to have 3 pounds of firm, tart plums on hand from my farmer's market delivery box so I decided to give it a try. This was one of the most successful desserts I have ever made. My husband said it was better than any dessert he has ever eaten in a restaurant. I think I might agree. The carmel sauce broke for me twice. After doing some reading online I learned that the remedy would be to lower the heat or to heat it longer. Another source suggesting adding in some corn syrup or some lemon juice. Keep in mind for next time. Having said that, the sauce seemed to come out find in the end so don't worry about the way it looks in the beginning. Family loved it. Perfect contrast of tart plums, sweet syrup, savory crust, and creamy ice cream.

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