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.