Plum & marzipan tart tatin

Plum & marzipan tart tatin

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(11 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


  • kcal511
  • fat29g
  • saturates3g
  • carbs58g
  • sugars13g
  • fibre3g
  • protein8g
  • salt0.75g
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  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

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



    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


  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, questions and tips

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Simon Cherry's picture
Simon Cherry
20th Apr, 2020
First attempt wasn’t great, tasted good but was soggy and a lot of the pastry was undercooked. Therefore second time around adjusted the recipe. I was using a small skillet, adequate for 4 people but only needed 8 plums (so 16 halves) to fill it. Only used 1/2 the pastry this time (so 250g) around 25 - 30g ground almonds but used all the 100g of marzipan. It took around 10 minutes for the sugar/butter/water to properly caramelise, and I used frozen 1/2 plums straight out of the freezer so they retained there shape before adding the marzipan and top with ground almonds. After topping with pastry it was left to stand for an 1hr and a half until it went in the oven and 180 deg C for 35 mins, and it came out cooked perfectly. What a wonderful dessert with some extra thick cream!
27th Oct, 2019
I loved this, so easy to make and was delicious. The sweet of the marzipan and tartness of the plums work really well together. Even my son who doesn’t normally like fruit deserts enjoyed it. I did add a vanilla pod to the caramel stage.
3rd Aug, 2015
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.
13th Apr, 2015
I was given this today - seriously delicious and I will be making it very soon.
22nd Sep, 2014
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?
20th May, 2013
I did this recipe today with nectarines and the result was excellent. A great dessert .... And so easy!
26th Jan, 2012
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.
16th Sep, 2010
Does any one know if this freezes well?
5th Sep, 2010
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!
6th Aug, 2010
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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