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Plum & marzipan tart tatin

Plum & marzipan tart tatin

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(7 ratings)

Cook: 35 mins

More effort

Serves 6 to 8
Sugar-sweet chunks of molten marzipan harmonise with sharp fruity plums in this autumn tart

Nutrition and extra info

Nutrition:

  • kcal511
  • fat29g
  • saturates3g
  • carbs58g
  • sugars13g
  • fibre3g
  • protein8g
  • salt0.75g
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Ingredients

  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 25g golden caster sugar
  • 800g firm plum, not too ripe, halved and stoned

    Plum

    pl-um

    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • 100g golden marzipan
  • 40g ground almond
  • 500g packet puff pastry, thawed if frozen
  • pouring cream (single or double), to serve

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.

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Comments (10)

andiet's picture
0

Very disappointing recipe. Soggy pastry, lots of juice, no caramel and certainly couldn't taste the marzipan. The idea is good but a very poor recipe. Will have to go back to my James Martin recipe, which admittedly takes longer (because you make the rough puff pastry), but works everytime.

janemr's picture
5

I was given this today - seriously delicious and I will be making it very soon.

laxtitute's picture
2.5

The flavours were great- the marzipan pieces are delicious! But it came out so wet, so the pastry was soggy and generally it was all a bit sloppy. Any ideas what I did wrong?

ruthwilliamson's picture
5

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

sipsik's picture
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
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
5

easy and tastes fabby!!!

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