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Mary Berry Cooks
This is a cheat’s variation of the classic French tart and makes an impressive pudding to serve with lots of cream, ice cream or crème fraîche.

Posted by Ebury Publishing • Published 16th July 2014 • See Ebury Publishing's 80 projects » © 2024 Mary Berry / Ebury Press · Reproduced with permission. · Extracted from Mary Berry Cooks by Mary Berry (BBC Books, hardback £20) Photography | Georgia Glynn Smith

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Suzi T. favorited Plum And Marzipan Tarte Tatin 30 Jul 14:44
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Step 1
You will need a 23cm (9in) round, fixed-base cake tin, at least 5cm (2in) deep. Preheat the oven to 220°C/200°C fan/Gas 7.
Step 2
Sprinkle the sugar over the base of the tin in an even layer. Arrange the plums on top of the sugar, cut-side down.
Step 3
Roll out the marzipan to a round slightly smaller than the tin and place on top of the plums.
Step 4
Roll out the pastry just a little bit bigger so that it is the width of the cake tin. Place the cake tin on top of the pastry. Using the tin as a guide, cut around the tin to make a circle, then lay the pastry over the plums and tuck the edges of the pastry down around the fruit. Make a small cross in the top of the pastry to let the steam escape during baking.
Step 5
Bake for 25–30 minutes until the pastry is crisp and golden and the plums are tender. Loosen the edges of the tarte then turn out on to a plate and serve.