The Queen Garnet plum is considered by many the crown jewel of Australian plums. Jam-packed with seven times more antioxidants than other plum varieties, the Queen Garnet is now in season and available from major and independent retailers across Australia.

Growers including Rullo Farms in Shepparton, Victoria, this year have reported a record-breaking growing season with the crop producing biggest harvest since commercial production began in 2014.

Queen Garnet plums hold their firm, robust shape when prepared for fresh fruit salads and works well when blended through smoothies and copious cooked sweet and savoury dishes.

Rullo Farms harvest of Queen Garnet Plums in Shepparton, Victoria

When stored in the fridge, their shelf life can be prolonged for up to two weeks. While best eaten crisp and fresh, they’re are a tasty and super-healthy choice for picnics and snacking.

Featuring the signature dark, purple flesh, this sweet and sharp Plum Tarte Tatin recipe is sure to delight the fussiest of foodies. The finished Tarte Tatin is visually striking as plum holds its firm shape while baking; and we adore it’s regal crimson colour. We think it’s the perfect autumnal dessert.

Discover more Queen Garnet Plum products, recipes and fact sheets online at:

Queen Garnet Plum Tarte Tatin

Queen Garnet Plum Tarte Tatin

Serves 6

2 sheets puff pastry, thawed
¾ cup caster sugar
¼ cup water
50g unsalted butter, chopped
8 Queen Garnet plums, cut into halves
Pouring cream, to serve


Preheat oven to 190ºC.

1. Place the pastry sheets on top of one another and press gently to join, creating one 5mm-thick piece of pastry. Using a plate as a guide, cut a 23cm round from the pastry and set aside.

2. Place the sugar and water in a 20cm-round non-stick ovenproof pan over low heat and stir until the sugar is dissolved. Increase the heat to medium and bring to the boil. Cook, without stirring, for 5 minutes or until light golden.

3. Carefully add the butter and stir until the mixture is melted and well combined. Remove the pan from the heat and carefully arrange the plums, cut-side up in the mixture. Top the plum with the pastry round and fold the edges under to tuck in the plums.

4. Using a sharp knife, make 3 small cuts in the centre of the pastry. Place the pan on a baking tray and bake for 35 minutes or until the pastry is puffed and golden. Allow to cool for a couple of minutes.

5. To remove, loosen the edges with a knife and carefully turn out the tart to serve. Best enjoyed warm with a dollop of cream.

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