Plum & marzipan tart tatin

Plum & marzipan tart tatin

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Cook: 35 mins

Skill level

Moderately easy

Servings

Serves 6 to 8

Sugar-sweet chunks of molten marzipan harmonise with sharp fruity plums in this autumn tart

Nutrition and extra info

Nutrition info

Nutrition

kcalories
511
protein
8g
carbs
58g
fat
29g
saturates
3g
fibre
3g
sugar
13g
salt
0.75g

Ingredients

  • 25g butter
  • 25g golden caster sugar
  • 800g firm plums, not too ripe, halved and stoned
  • 100g golden marzipan
  • 40g ground almonds
  • 500g packet puff pastry, thawed if frozen
  • pouring cream (single or double), to serve

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Preheat the oven to 200C/gas 6/fan 180C. Melt the butter in a 28cm tart tatin tin over a medium heat on the hob. Tip in the sugar and 1 tbsp water and cook for a few minutes, stirring all the time until lightly browned. If it looks slightly crumbly at this stage don’t be put off, it will right itself in the oven. Remove from the heat and put in the plums, cut side up.
  2. Chop the marzipan into as many chunks as there are plum halves and put a chunk of marzipan in the hole in each plum left by the stone. Sprinkle a small pile of ground almonds over each plum half.
  3. Roll out the pastry and trim to 3cm larger than the tin all round. Lift the pastry on to the tin and tuck it down between the plums and the inside of the tin. (You can chill the tart ready for baking for up to 24 hours.) Bake for 30-35 minutes, until the pastry is risen, crisp and golden. Cool for 10 minutes in the tin, then place a large flat plate with a rim over the tin. Holding it over the sink in case of drips, carefully invert the tart on to the plate. Some juice from the plums is likely to escape, which is why you need a rim on the plate, but it’s delicious, especially when mingled with pouring cream.

Recipe from Good Food magazine, October 2002

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
ruthwilliamson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I did this recipe today with nectarines and the result was excellent. A great dessert .... And so easy!

sipsik's picture
  • 1
  • 2
  • 3
  • 4
  • 5

alex and Patrick:
It' is not incorrect picture.
I've made this cake for many times, and it does look the same as here in this picture. ;)
The plums won't preserve their roundness and they will be flat after baking, almost looking like having holes in them.

maureenmildner's picture

Does any one know if this freezes well?

patricklt's picture

Alex - you're entirely right; the image is incorrect ie when you turn a tatin out, the uncut side of the fruit (apples, apricots, even small onions or shallots etc) should be uppermost! Good Food have got it wrong! Be interesting to see if anyone from the Beeb ever reads these comments (and suggestions) and corrects where necessary!

alexandra2's picture

I may be reading this wrong, but if you put the plums in the tin cut side up, and cover with the pastry, surely when you turn it out you will not see the cut side of the plums, as shown in the photo.

sipsik's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I make this at least once in month.
Very easy to make.
Absolutely delicious.
We also eat it with vanilla ice cream. :D

redaurigny's picture
  • 1
  • 2
  • 3
  • 4
  • 5

easy and tastes fabby!!!

Questions

Tips