Plum & marzipan tart tatin

Name: Plum & marzipan tart tatin
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 25 grams butter; 25 grams golden caster sugar; 800 grams firm plum, not too ripe, halved and stoned; 100 grams golden marzipan; 40 grams ground almond; 500 grams packet puff pastry, thawed if frozen; 1 serving pouring cream (single or double), to serve

If you have about 1 hour and 25 minutes to spend in the kitchen, Plum & marzipan tart tatin might be an excellent lacto ovo vegetarian recipe to try. This dessert has 684 calories, 10g of protein, and 43g of fat per serving. This recipe serves 6. A mixture of butter, pouring cream, plum, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

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 dont be put off, it will right itself in the oven.

Ingredients you will need

Butter

Sugar

Water

Equipment you will use

Oven

Remove from the heat and put in the plums, cut side up.

Ingredients you will need

Plum

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.

Ingredients you will need

Marzipan

Plum

Sprinkle a small pile of ground almonds over each plum half.

Ingredients you will need

Almond Meal

Plum

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.)

Ingredients you will need

Plum

Roll

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 its delicious, especially when mingled with pouring cream.

Ingredients you will need

Single Cream

Juice

Plum

Equipment you will use

Oven

Equipment

Oven

Ingredients

Servings:

25grams

butter 25grams

golden caster sugar 800grams

firm plum, not too ripe, halved and stoned 100grams

golden marzipan 40grams

ground almond 500grams

packet puff pastry, thawed if frozen 1serving

pouring cream (single or double), to serve

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Tarte Tatin. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.