Best Plum And Marzipan Tart Tatin Recipes

Plum and Marzipan Tart Tatin image

Provided by MarieRynr

Categories Tarts

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 613.5, Fat 39.6, SaturatedFat 10.8, Cholesterol 10.2, Sodium 236.6, Carbohydrate 58.8, Fiber 4, Sugar 18.7, Protein 8.6

Mary Berry's plum and marzipan tarte tatin recipe image

Provided by Mary Berry

Categories Dessert

Time 1h

Yield Serves: 8

Number Of Ingredients 4

75g light muscovado sugar
7-9 large firm plums, roughly 500g in total, halved, stones removed
100g marzipan
1 x 320g pack ready-rolled all-butter puff pastry

Steps:

You will need a 23cm round, fixed-base cake tin, at least 5cm deep. 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. Preheat the oven to 220°C/200°C fan/Gas 7.
Sprinkle the sugar over the base of the tin in an even layer. Arrange the plums on top of the sugar, cut-side down.
Roll out the marzipan to a round slightly smaller than the tin and place on top of the plums.
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.
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.

Nutrition Facts : @context https