Plum Cake "Tatin"

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Saw this episode yesterday and thought it would be a great recipe to use up a lot of extra super sweet pears that I would otherwise have to throw away. Was a little worried that it wouldn't come out exactly the way that Ina described just because I am NOT a baker. This cake was delicious! It is perfect and just melts in your mouth. The only possible difficulty is the caramel but it is really simple as long as you keep watching for the color change. I will definitely put this in "the book" and make this one of my go to desserts for unexpected company. I am sure by now my visitors are tired of cobblers!

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So Delicious and easy to assemble. Be sure to not let the tatin sit too long when it comes out of the oven as the caramel hardens quickly and will stick to the pie plate. Beautiful presentation and delicious flavors. Thanks Ina

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When I saw this Cake on Barefoot Contessa I knew I had to make it. It's an absolutely gorgeous cake and I couldn't wait to taste it. I baked it yesterday and it is pretty easy, except for the sugar coating. I burnt it the first time, had to really stay with it. I have to say it came out delicious and just as beautiful as on the photo. It is now sitting proudly on my counter top, more than half eaten by friends and beloveds. Thank you for this recipe, I will surely use it again, also with other fruits.

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Truly DELICIOUS! Thought it would be impossible to make, but with a little patience, it came out perfect. If anyone wants elegant, but simple to make desserts, just keep watching Ina. Thanks for all your wonderful recipes.

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I made this today as a snack for my co-workers. I had read a few of the reviews and was concerned about it being to sweet so I wanted to change it up a little and "make is my own" I defrosted half a cup of frozen rhubarb I had put away this spring, drained the water and added it to the cake base. What a wonderful match. The sweetness from the ripe plum coated with carmelized sugar, to the tartness of the rhubarb.
Thank you Ina for a wonderful recipe.
TMSmith

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Made this cake last night and and instead of making with just plums I used peaches as well. Plums around the outside and few in very center. The peaches were cut to length to fill void between plums.

Turned out great, the design on top was wonderful and was only topped by the taste of the blend of sweet plums and Georgia peaches. Will make again and with apples and pears. Asian pears are in season and will mix perfect with apples with Cinnamon to vs. powder sugar. Thanks for the recipe Ida!

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I have to say that I burnt the first sugar water mixture. Don't take your eye off it for a moment! After the clean up, the rest of the process went smoothly. This recipe is actually very easy. I did everything exactly as written - the prune plums are delicious. I also like the use of plums because it's not too common to see in a dessert. I had to cook it for 40 minutes. Fruit is hard sometimes because the natural sweetness does vary, but I think the taste was right on. I didn't have any issues when I flipped it out. I did have just a little extra juice overflow after flipping it out that I had to wipe up, but I think it might be that the prunes were a little more ripe. The cake part is really good - maybe like a pound cake. It soaked up all the great juices but it was not mushy at all. I do believe Ina has other recipes like this one with other fruits. Like pound cake, this basic cake top could be put with any fruit. I can't wait to explore other fruit options. This is a great dessert for guest - presentation can't be beat. It's really beautiful & unique. I'm definitely putting this recipe into my dessert menu!

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I made this recently, and like all of Ms. Garten's recipes that I have tried it worked perfectly and was delicious. I have to bring a dessert to an event today and this will fill the bill. I am looking forward to making it with peaches next summer.

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It's easy and it impresses the guests - this recipe has it all! I've tried (and loved it with plums and peaches; pears are my next experiment. Don't walk away from the sugar though - the color turns in an instant. I'll be making this as one of my go-to desserts from now on. As always, Ina does it again!

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Could you use cherrys in this recipe?