1 hr 10 mins
Sugar sweet chunks of molten marzipan harmonise beautifully with the sharp fruity flavour of plum in this autumn tart. Choose firm plums, if they are over ripe they will oooze too much juice and you will have a flood on your kitchen countertop!
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- 1Preheat oven to 200*C (400*F).
- 2Melt the butter in a 28 cm tart tin over a medium heat.
- 3Tip in the sugar and 1 TBS water and cook for a few minutes, stirring all the time until lightly browned.
- 4If it looks slightly crumbly at this stage don't be put off, it will right itself in the oven.
- 5Remove from the heat and put the plums in, cut side up.
- 6Chop 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.
- 7Sprinkle a small pile of ground almonds over each plum half.
- 8Roll out the pastry and trim to 3 cm larger than the tin all around.
- 9Lift the pastry on to the tin and tuck it down between the plums and the inside of the tin.
- 10Bake for 30 to 35 minutes until the pastry is risen, crisp and golden.
- 11Cool for 10 minutes in the tin, then place a large flat plate with a rim over the tin.
- 12Holding it over the sink, incase of drips, carefully invert the tart onto the plate.
- 13Some juice from the plums is likely to escape, but it's delicious, especially when mingled with pouring cream.
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Nutritional Facts for Plum and Marzipan Tart Tatin
Serving Size: 1 (175 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 613.4
- Calories from Fat 356
- Total Fat 39.5 g
- Saturated Fat 10.7 g
- Cholesterol 10.1 mg
- Sodium 236.6 mg
- Total Carbohydrate 58.8 g
- Dietary Fiber 3.9 g
- Sugars 18.7 g
- Protein 8.5 g
The following items or measurements are not included: