Plum and Marzipan Tart Tatin
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 1 ounce butter
- 1 ounce golden light brown sugar
- 28 ounces firm plums, not too ripe,halved and stoned
- 4 ounces golden marzipan
- 1 1⁄2 ounces ground almonds
- 1 (500 g) package puff pastry, thawed if frozen
- pouring cream or whipped cream, to serve
directions
- Preheat oven to 200*C (400*F).
- Melt the butter in a 28 cm tart tin over a medium heat.
- Tip in the sugar and 1 TBS 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 the plums in, cut side up.
- Chop the marzipan into as many chuncks as tehre 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.
- Roll out the pastry and trim to 3 cm larger than the tin all around.
- Lift the pastry on to the tin and tuck it down between the plums and the inside of the tin.
- Bake for 30 to 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, incase of drips, carefully invert the tart onto the plate.
- Some juice from the plums is likely to escape, but it's delicious, especially when mingled with pouring cream.
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RECIPE SUBMITTED BY
MarieRynr
Chester, 0