Mary Berry's plum and marzipan tarte tatin
Skill level: Bit of effort
A plum tarte tatin always sounds like a tricky dessert to make but Mary Berry shows you just how easy it can be. Her juicy and super-sweet plum tart is made using just 4 ingredients - and one of them is ready made pastry, if it's good enough for Mary, it's good enough for us! This colourful dessert serves 8 people so would be the perfect dessert for a big family Sunday roast. Serve it up in lovely generous slices with plenty of thick double cream.
- 75g light muscovado sugar
- About 7–9 large firm plums, roughly 500g in total, halved, stones removed
- 100g marzipan
- 1 x 320g pack ready-rolled all-butter puff pastry
Mary says: '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.'
- 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.
Recipe from Mary Berry Cooks, BBC Books, hardback £20
Photography: Georgia Glynn Smith