Plum and Marzipan Tart Tatin

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    ounce butter
  • 1
    ounce golden light brown sugar
  • 28
    ounces firm plums, not too ripe,halved and stoned
  • 4
    ounces golden marzipan
  • 1 12
    ounces ground almonds
  • 1
    (500 g) package puff pastry, thawed if frozen
  • pouring cream or whipped cream, to serve
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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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