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
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 TART WITH MARZIPAN CRUMBLE
Categories Dessert Bake Plum Almond Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 18
Steps:
- For crust:
- Blend first four ingredients in processor until nuts are finely ground. Add butter; process until mixture resembles coarse meal. Add cream and yolk. Blend, using on/off turns, until dough comes together. Press over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Pierce all over with fork. Chill at least 2 hours and up to 1 day.
- Preheat oven to 400°F. Bake crust until golden, pressing with back of fork every 5 minutes if crust bubbles, about 25 minutes. Transfer crust to rack; cool. Reduce oven temperature to 375°F.
- Blend flour, almond paste and sugar in processor until almond paste is finely ground. Add butter and blend, using on/off turns, until coarse crumbs form. Transfer crumble to bowl; mix in almonds.
- Combine all ingredients in medium bowl; toss to blend well.
- Sprinkle 3/4 cup crumble over cooled crust. Top with plums. Sprinkle with remaining crumble.
- Bake tart until filling bubbles thickly and top is golden, about 40 minutes. Cool 10 minutes. Push up pan bottom to release tart. Cool. (Can be made 8 hours ahead. Let stand at room temperature.)
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
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.
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.
PLUM FRANGIPANE TART
This plum frangipane tart can be made with prunes if fresh plums aren't available. Saute them in butter first to soften.
Provided by Anonymous
Time 2h5m
Yield 8
Number Of Ingredients 11
Steps:
- Combine flour, sugar, and salt in a large bowl. Rub in cold butter cubes with your fingers until mixture looks like bread crumbs. Add water and egg yolk; knead into a ball. Wrap pastry in plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine softened butter and sugar in a large bowl and beat with an electric mixer until light and fluffy. Add egg and mix until well combined. Add ground almonds and beat frangipane until well combined.
- Roll out chilled pastry dough and transfer to a 9-inch fluted tart tin; trim edges.
- Spread frangipane over the pastry base. Arrange plums on top in a circular pattern.
- Bake in the preheated oven until the pastry is golden brown and the plums are soft, about 45 minutes.
Nutrition Facts : Calories 484.8 calories, Carbohydrate 58.6 g, Cholesterol 102.3 mg, Fat 24.5 g, Fiber 2 g, Protein 10.7 g, SaturatedFat 13.5 g, Sodium 33.7 mg, Sugar 29.4 g
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
UPSIDE-DOWN PLUM TARTS
Sweet-tart plums become caramelized and tender when baked into a puff-pastry crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 55m
Yield Makes four 4-inch tarts
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degree. Cut out four 4-inch circles frompuff pastry, and transfer to a parchment-lined baking sheet.Freeze for 15 minutes.
- Meanwhile, heat butter and sugar in a 12-inch saute panover medium heat, stirring constantly, until butter melts. Addplums and salt, and cook, stirring frequently, until plums beginto soften, about 10 minutes. Remove from heat, and addbrandy. Return to heat, and swirl pan until alcohol cooks off,about 1 minute.
- Divide plums, cut sides down, and pan juices among four10-ounce ramekins. Top each with a puff pastry circle, andbake until edges are bubbling and tops are golden, about40 minutes. Let cool for 5 to 10 minutes. Carefully turn out intoshallow bowls, and serve each with a dollop of sour cream.
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