Plum & marzipan tart tatin
- Mary Cadogan
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Serves 6 to 8
More effort
Cook: 35 mins
A star rating of 4.3 out of 5.16 ratingsRate
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Sugar-sweet chunks of molten marzipan harmonise with sharp fruity plums in this autumn tart
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Ingredients
Nutrition
Units:
MetricUS
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25g butter
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25g golden caster sugar
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800g firm plum
not too ripe, halved and stoned
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100g golden marzipan
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40g ground almond
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500g packet puff pastry
thawed if frozen
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pouring cream
(single or double), to serve
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Nutrition: per serving
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kcal511
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fat29g
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saturates3g
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carbs58g
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sugars13g
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fibre3g
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protein8g
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salt0.75g
low
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Method
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step 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.
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step 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.
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step 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
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A star rating of 4.3 out of 5.16 ratings
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