Plum Marzipan Tart Tatin Recipes

PLUM AND MARZIPAN TART TATIN

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.

MARY BERRY'S PLUM AND MARZIPAN TARTE TATIN RECIPE

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.

PLUM AND MARZIPAN TARTE TATIN

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 TART WITH MARZIPAN CRUMBLE

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.)