PLUM & MARZIPAN TART TATIN
Sugar-sweet chunks of molten marzipan harmonise with sharp fruity plums in this autumn tart
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 1h25m
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 511 calories, Fat 29 grams fat, SaturatedFat 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
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
Categories Dessert
Number Of Ingredients 0
Steps:
- 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 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.
MARY BERRY'S PLUM AND MARZIPAN TARTE TATIN RECIPE
Mary Berry's tarte tatin with plums and marzipan is easy to make and taste delicious too. It's prepped in just half an hour and best served warm with cream!
Provided by Mary Berry
Categories Dessert
Time 1h
Yield Serves: 8
Number Of Ingredients 4
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
PLUM TARTE TATIN
Playful, surprising, and utterly irresistible-upside-down sweets, like this plum tarte tatin, never fail to wow family and friends.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h20m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. On a lightly floured surface, roll out puff pastry into an 18-inch square. Trim into a 13-inch circle and cut a small X in center to vent. Transfer to a parchment-lined baking sheet and freeze 20 minutes.
- In a 12-inch cast-iron skillet, melt butter over medium-high. Remove from heat. Sprinkle with sugar and salt; place plums, cut side down, in a single, snug layer.
- Return to heat, bring to a rapid simmer, and cook, undisturbed, 7 minutes. Remove from heat and top with pastry. Bake until crust is deep golden brown and juices are thickened, about 35 minutes. Let cool on a wire rack, 10 minutes, then invert onto a platter. Serve warm.
Nutrition Facts : Calories 183 g, Fat 10 g, Fiber 1 g, Protein 1 g, SaturatedFat 6 g
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
Categories Tarts
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
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
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