Seasonal Pie, Tarte Tatin

Vegan Tarte Tatin taste much better than those using eggs.

From the end of August till September is our “Junk Fruit” season in our local supermarket here in Ghent, Belgium. We enjoyed a very big amount of plum for this reason and have a lot of leftover fruit that can’t be eaten immediately. My husband, who’s really into baking, decided to make this Tarte Tatin for me to try.

Surprisingly we read an article from the Guardian just this morning about “German Plum Cake” while we were eating it. Apparently it’s the best season to eat this, only ours is vegan which tastes even better. Switching to a vegan diet seems to be difficult to enjoy a nice slice of pie or piece of cake from the very beginning. But if you know how to make the vegan version, our stomachs actually feel happier afterward.

I like this tarte tatin very much as the combination of sour and sweet is just wonderful. By using real seasonal fruit this pie’s flavour is very different, much better, from fruit that you can buy in a jar in the supermarket. It’s like a once a year celebration. So make it fast when you still can find the fresh one.


“Quetschen” (a kind of Plum) 350 g

Flour 120 g

Honey 40 g (or maple syrup)

Chinese 5-spice

Corn starch 20 g (or tapioca starch)

Olive oil 40 g

Sugar 20 g

Step By Step

Preheat the oven at 180° to 200°

Cut 400 grams of “Quetschen” into half and remove the pits.

Put them in a bowl and mix in 40 grams of honey or maple syrup until all the fruit parts are sticky with honey.

Place them on the bottom of a pie shape in a nice pattern.

Now add 120 grams of flour to the empty bowl (which probably still has some honey in it, no waste!)

Add 2 grams of Chinese 5-spice

Add 20 grams of corn starch (or tapioca starch)

Add 40 grams of olive oil or your preferred plant based oil.

Add 20 grams of sugar

Add 25 grams of water and mix them all by hand together until they form a ball of dough. If it is too sticky and wet, add some more flour, if too dry, add some more water.

With a dough roller, flatten the dough to a round flat shape and place it on top of the Quetschen in the pie shape. It is upside-down for now! That is Tarte Tatin.

Put it in the oven for 15 minutes at 180° to 200°, then for 15 more minutes at 150°.

Tarte Tatin is now ready to eat. The most difficult part of this recipe is waiting until it cool down.

Be patient as the pie cools down outside of the oven, and finally place it fruit-side up on a plate for consumption. We waited until the next day with this (the hardest part...)

We hope all of you can enjoy this Tarte Tatin, and have a nice morning, afternoon or evening.

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