Plum and almond tarte Tatin recipe
An indulgent variation on the classic tarte Tatin with juicy plums, marzipan and toasted flaked almonds.
See method- Serves 4
- 15 mins to prepare and 25 mins to cook and 10 mins to cool
- 625 calories / serving
Ingredients
- 50g butter
- 50g caster sugar
- 5ml (1tsp) almond extract
- 500g (1lb) ripe plums
- 100g marzipan
- 320g pack ready rolled puff pastry
- 1 egg, beaten
- 15g (1 tbsp) flaked almonds
Each serving contains
- Energy
- 2625kJ 625.0kcal
- Fat
- 36g
- Saturates
- 17g
- Salt
- 0.5g
- Sugars
- 42g
of the Reference intake
Carbohydrate 70.7gProtein 9.1gFibre 2.7g
Method
- Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Melt 50g (2oz) butter, 50g (2oz) caster sugar and 1 tsp almond extract in a 20cm (8in) ovenproof frying pan over a medium heat. Mix to a golden caramel.
- Halve and stone 500g (1lb) ripe plums, place cut side up in the pan so they cover the base snugly and put a square of marzipan in each stone-hole. Leave to cool slightly.
- Unroll a 320g pack ready rolled all butter puff pastry and cut out a circle 2cm (1in) wider than the pan. Carefully place over the plums, pressing down the sides to ensure the pastry goes to the edge. Prick with a fork, brush with beaten egg, then bake for 20-25 minutes.
- Cool for 5-10 minutes in the pan, then run a sharp knife between the pastry and the edge, place a serving plate over the top, invert the pan and scatter over 1 tbsp toasted flaked almonds and serve.
- See more Autumn recipes
