Mary Berrys Plum And Marzipan Tarte Tatin Recipes
PLUM AND MARZIPAN TARTE TATIN
This plum tarte tatin is a cheat's variation of the classic French dessert and makes an impressive pudding to serve in the autumn with lots of cream or ice cream. Equipment and preparation: you will need a 20cm/8in round fixed base deep sponge tin at least 5cm/2in deep.
Provided by Mary Berry
Categories Desserts
Yield Serves 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 220C/425F/Gas 7 (200C fan).
- Sprinkle the sugar over the base of the cake tin in an even layer.
- Arrange the plums on top of the sugar, cut-side down.
- Roll out the marzipan thinly 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. Cut around the tin to make a circle, 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 out.
- Bake for 25-30 minutes, or until the pastry is crisp and golden-brown and the plums are tender.
- Loosen the edges of the tart, then turn out onto a plate and serve with ice cream, cream or crème fraîche.
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