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October 26, 2020

Tarte Tatin with tea-infused plums!

Posted on March 19, 2014 by in baked goods, rsg

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tarte tatin

Tarte tatin, the French classic dessert that happened by mistake. A certain Stéphanie Tatin intended making a different apple pie, but left the apples and sugar on the stove too long and it started to burn. Like we all do at times, cover up our mistakes, she covered hers with pastry and voila……. that tarte tatin became famous!

tarte tatin

Tarte tatin does not always have to be made with apples, it can be oranges, pears, peaches and even savory tarte tatins are quite the hype these days. This  onion tarte tatin is gorgeous to say the least , not to mention this divine tomato tart. So there you see, it can be sweet or savory, it is divine either way!

tarte tatin

Yesterday I attended a launch for  Carmien Tea  at Studio Rose in Durbanville where I had the good fortune to sit next to Mientjie Mouton, founder and Managing Director of Carmien Tea. You can read all about the rich history of this well-established brand on their website, but what I found most fascinating yesterday was how well the tea pairs with food. Of course we had the main Kokkedoor Nic van Wyk as our chef, but for someone like me who do not consume wine, it is such a fantastic alternative. The tea that I fell in love with was the flower tea and  it took my family exactly 1 day to fall in love with it too. Ice cold in the fridge…. it really is good!

tarte tatin

While sipping at this delightful tea, I thought about a plum tarte tatin. I am not sure why the thought came to my mind, but I am so glad it did. I poached the plums in the flower tea and a little bubbly and then used it for my tarte tatin. I am serving it with whipped Chantilly cream with some of the loose floral tea folded in it. Heaven on a plate. Thank you Carmien Tea for the inspiration!

Tarte Tatin with tea-infused plums



8-10 red plums

100 ml white wine or sparkling wine

250 ml water

125 ml sugar

2 cm piece ginger – peeled and cut in slices

1 x 400 g roll puff pastry

1 egg – lightly beaten


Place the tea, water, sugar and ginger in a pot and bring to the boil. Keep boiling the mixture until it has reduced about two thirds. Add the wine. Cut the plums in halve and remove the stones. Place the plums, cut side down in the pot and reduce the heat so that the plums just lightly poach. In the meantime, line a springform pan with baking paper. Once the plums are soft, carefully scoop them out and place them round side in the bottom of the springform pan. Now increase the heat and cook the syrup until it is thick and sticky. Pour it over the plums and allow it to cool. Preheat oven to 200 C. Once the plums are cold, roll out the pastry and cut a circle to fit the inside of the pan and lay it on the plums, tucking it in around the sides. Brush with egg wash and bake until golden brown. Turn out on a plate and serve with Flower Tea Cream

tarte tatin

For the Flower Tea Cream


250 ml cream

15 ml Carmien Flower Tea

30 ml caster sugar


Pour the cream into a mixing bowl and add the sugar. Whip until it forms soft peaks. Gently fold in the flower tea and serve with the tarte tatin.

Tomorrow  morning  just after the 9 o’clock news, I will be  sharing this easy recipe with you!  Get ready to be amazed! I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

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founder and now managing director, Mientjie Mouton – See more at:
founder and now managing director, Mientjie Mouton – See more at:
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One Response to “Tarte Tatin with tea-infused plums!”

  1. Hanlie 24 March 2014 at 10:10 am #

    Nina, the Tarte Tatin with tea-infused plums sounds heavenly. I love plums and have made a cheesecake, using redwine infused plums for the topping.
    I’m just not sure how much tea you’ve used to cook the plums.

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