Plum and almond tarte tatin recipe

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  • Serves 4
  • 15 mins to prepare and 25 mins to cook, 10 mins to cool
  • 625 calories / serving
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An indulgent variation on the classic tarte tatin with juicy plums, marzipan and toasted flaked almonds.

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.

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  • Ingredients

  • 50g (2oz) butter
  • 50g (2oz) 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
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  • Energy 2624kj 625kcal 31%
  • Fat 36g 51%
  • Saturates 17g 85%
  • Sugars 42g 47%
  • Salt 0.5g <1%

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

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