Plum & marzipan tart tatin

Plum & marzipan tart tatin

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

Difficulty and servings

Moderately easy

Serves 6 to 8

Preparation and cooking times

Cook time

Cook 35 mins

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.

511 kcalories, protein 8g, carbohydrate 58g, fat 29 g, saturated fat 3g, fibre 3g, sugar 13g, salt 0.75 g

Recipe from Good Food magazine, October 2002.

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Latest comments and suggestions

  • Binder photo redaurigny

    03 July 2008

    redaurigny rated and commented on this recipe

    5 stars

    easy and tastes fabby!!!

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  • Binder photo Dee

    13 September 2008

    Dee rated and commented on this recipe

    5 stars

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

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  • Binder photo alex

    06 August 2010

    alex commented on this recipe

    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.

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  • Binder photo Patricklt

    05 September 2010

    Patricklt commented on this recipe

    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!

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  • Binder photo Maureen

    16 September 2010

    Maureen commented on this recipe

    Does any one know if this freezes well?

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  • Binder photo Dee

    26 January 2012

    Dee commented on this recipe

    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.

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Difficulty and servings

Moderately easy

Serves 6 to 8

Preparation and cooking times

Cook time

Cook 35 mins

Perfect for autumn entertainment

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
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511 kcalories, protein 8g, carbohydrate 58g, fat 29 g, saturated fat 3g, fibre 3g, sugar 13g, salt 0.75 g

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