bbq Plum Tarte Tatin


  • 85g soft brown sugar
  • 60g unsalted butter
  • Cap full of rum (optional)
  • 4 plums, stoned & halved
  • 1 sheet pre-rolled puff pastry

Specialist equiptment

  • Style poultry roaster


1. Setup your BBQ for 220°C direct heat and preheat with the lid down for 15 minutes.

2. Scatter the sugar in the poultry roaster base and dot the butter around too. Place the base on the BBQ pm the direct heat and heat for a minute with the lid closed. This will allow the butter to melt and the sugar to dissolve. Lift the lid and check the sugar is melting without burning and if necessary give the dish a swirl using a heat resistant glove or equivalent.

3. Once the caramel is bubbling pour in the optional cap of rum and flambé to give that extra layer of flavour. 

4. Remove the dish from the BBQ and arrange the plums around the base so the cut side faces up in the dish. Lay over the pre-rolled sheet of puff pastry trimming off the excess and tuck it in around the edge of the dish and plums.

5. Put the base back on the BBQ over the direct heat and bake with the lid down for a few minutes or until the pastry has risen, taken on a light golden brown and dried out so as not to fall.

6. Remove from the BBQ and place a serving plate upside down on top of the tarte tatin. Using heat resistant gloves, carefully but quickly turn the dish and serving plate upside down and lift off the base. The circular tarte tain should be left on the plate in all it's caramel glory!

7. Serve with pouring cream or ice cream, or custard on a cooler day.