Dessert - Plum and marzipan tart tatin recipes

Author: Janet Goodwin  

Sugar-sweet chunks of molten marzipan harmonise with sharp fruity plums in this autumn tart This wonderful plum tart recipe from Mary Berry is a clever twist on classic French tarte tatin. Sugar sweet chunks of molten marzipan harmonise beautifully with the sharp fruity flavour of plum in this autumn tart.

Plum & marzipan tart tatin

Plum & marzipan tart tatin
Sugar-sweet chunks of molten marzipan harmonise with sharp fruity plums in this autumn tart
Provided by: Mary Cadogan
Total time: 85 minutes
Cook time: 35 minutes
Yields: 8 servings
Cuisine: French
Number of ingredients: 7
Ingredients:
  • 25g butter
  • 25g golden caster sugar
  • 800g firm plum , not too ripe, halved and stoned
  • 100g golden marzipan
  • 40g ground almond
  • 500g packet puff pastry , thawed if frozen
  • pouring cream (single or double), to serve
Nutrition:
  • Calories: 511 calories
  • Fat: 29 grams fat
  • Saturated Fat: 3 grams saturated fat
  • Carbohydrate: 58 grams carbohydrates
  • Sugar: 13 grams sugar
  • Fiber: 3 grams fiber
  • Protein: 8 grams protein
  • Sodium: 0.75 milligram of sodium
How to cook:
  1. Preheat the oven to 200C/gas 6/fan 180C. Melt the butter in a 28cm tart tatin tin over a medium heat on the hob. Tip in the sugar and 1 tbsp 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 in the plums, cut side up.
  2. Chop the marzipan into as many chunks as there 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.
  3. Roll out the pastry and trim to 3cm larger than the tin all round. Lift the pastry on to the tin and tuck it down between the plums and the inside of the tin. (You can chill the tart ready for baking for up to 24 hours.) Bake for 30-35 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 in case of drips, carefully invert the tart on to the plate. Some juice from the plums is likely to escape, which is why you need a rim on the plate, but it’s delicious, especially when mingled with pouring cream.
Notes: Plum & marzipan tart tatin, Plum & marzipan tart tatin Sugar-sweet chunks of molten marzipan harmonise with sharp fruity plums in this autumn tart. Find this Pin and more on Things That

Plum and Marzipan Tarte Tatin

Plum and Marzipan Tarte Tatin
This wonderful plum tart recipe from Mary Berry is a clever twist on classic French tarte tatin. Serve with fresh cream as an impressive but easy dessert.
Provided by: Mary Berry
Yields: 8 servings
Cuisine: French
Number of ingredients: 4
Ingredients:
  • 75g (3oz) light muscovado sugar
  • About 7–9 large firm plums, roughly 500g (1lb 2oz) in total, halved, stones removed
  • 100g (4oz) marzipan
  • 1 x 320g pack ready-rolled all-butter puff pastry
How to cook:
  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
  6. Mary’s Wise Words – If you have small plums, you might need to use a few more to cover the tarte. If your plums are very ripe you will get lots more juice, so tip the juices into a pan and boil rapidly, before pouring over the turned out tarte. Don’t be tempted to use a loose-bottomed cake tin or a springform tin or you will lose all the juices. It is a good idea to bake the tarte on a baking tray in case the juices bubble over the top of the tin.
Notes: Mary Berry's plum and marzipan tarte tatin, Mary Berry's plum and marzipan tarte tatin. Mary Berry's tarte tatin with plums and marzipan is easy to make and taste delicious too. It's prepped in just half

Plum and Marzipan Tart Tatin

Plum and Marzipan Tart Tatin
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!
Provided by: MarieRynr
Total time: 70 minutes
Cook time: 35 minutes
Prep time: 35 minutes
Yields: 8 servings
Number of ingredients: 7
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
Nutrition:
  • Calories: 613.5 calories
  • Fat: 39.6 grams
  • Saturated Fat: 10.8 grams
  • Cholesterol: 10.2 milligrams
  • Sodium: 236.6 milligrams
  • Carbohydrate: 58.8 grams
  • Fiber: 4 grams
  • Sugar: 18.7 grams
  • Protein: 8.6 grams
How to cook:
  1. Preheat oven to 200*C (400*F).
  2. Melt the butter in a 28 cm tart tin over a medium heat.
  3. Tip in the sugar and 1 TBS water and cook for a few minutes, stirring all the time until lightly browned.
  4. If it looks slightly crumbly at this stage don't be put off, it will right itself in the oven.
  5. Remove from the heat and put the plums in, cut side up.
  6. 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.
  7. Sprinkle a small pile of ground almonds over each plum half.
  8. Roll out the pastry and trim to 3 cm larger than the tin all around.
  9. Lift the pastry on to the tin and tuck it down between the plums and the inside of the tin.
  10. Bake for 30 to 35 minutes until the pastry is risen, crisp and golden.
  11. Cool for 10 minutes in the tin, then place a large flat plate with a rim over the tin.
  12. Holding it over the sink, incase of drips, carefully invert the tart onto the plate.
  13. Some juice from the plums is likely to escape, but it's delicious, especially when mingled with pouring cream.
Notes: Plum & marzipan tart tatin, Plum & marzipan tart tatin ; Produce. 800 g Plum, firm ; Baking & Spices. 25 g Golden caster sugar ; Nuts & Seeds. 40 g Almond, ground ; Bread & Baked Goods. 1 500g
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