Plum And Marzipan Tarte Tatin

Mary Berry Cooks

Posted by Ebury Publishing

About

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.

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You Will Need (4 things)

  • 75 g light Muscavado Sugar
  • About 7-9 large firm Plum s, roughly 500g (1lb 2oz) in total, halved, stones removed
  • 100 g Marzipan
  • 1 X320g pack ready-rolled all-butter Pastry

Steps (5 steps, 60 minutes)

  1. 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.

  2. 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.

  3. 3

    Roll out the marzipan to a round slightly smaller than the tin and place on top of the plums.

  4. 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.

  5. 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.