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
- 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
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 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 Roll out the marzipan to a round slightly smaller than the tin and place on top of the plums.
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 marzipan 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 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.
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.
Read more: http://www.dailymail.co.uk/home/you/article-2564751/Mary-Berry-Cooks-plum-marzipan-tarte-tatin.html#ixzz2wG7kEACR
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