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Plum and almond tarte Tatin recipe

632 ratings

An indulgent variation on the classic tarte Tatin with juicy plums, marzipan and toasted flaked almonds. See method

Ingredients

of the reference intake
Carbohydrate 70.7g Protein 9.1g Fibre 2.7g

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.