(Serves 8)
Ingredients
75g (3oz) muscovado sugar
About 7-8 large firm plums, roughly 500g (1lb 2oz) in total, halved, stones removed
100g (4oz) marzipan
1 x 320g pack ready-rolled all-butter puff pastry
METHOD
You will need a 23cm (9in) round, fixed-base cake tin, at least 5cm (2in) deep). Preheat the oven to 200C 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 than 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 marzipan 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 onto a plate and serve.
TIP: 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.
If you have small plums, you might need to use a few more to cover the tarte
Author: Ros
Author of What's On and Life In The Kitchen!