Your folders
Your folders
Export 6 ingredients for grocery delivery
Step 1
Preheat the oven to 200C/gas 6/fan 180C. Melt the butter in a 28cm tart tatin tin over a medium heat on the hob. Tip in the sugar and 1 tbsp water and cook for a few minutes, stirring all the time until lightly browned. If it looks slightly crumbly at this stage don’t be put off, it will right itself in the oven. Remove from the heat and put in the plums, cut side up.
Step 2
Chop the marzipan into as many chunks as there are plum halves and put a chunk of marzipan in the hole in each plum left by the stone. Sprinkle a small pile of ground almonds over each plum half.
Step 3
Roll out the pastry and trim to 3cm larger than the tin all round. Lift the pastry on to the tin and tuck it down between the plums and the inside of the tin. (You can chill the tart ready for baking for up to 24 hours.) Bake for 30-35 minutes, until the pastry is risen, crisp and golden. Cool for 10 minutes in the tin, then place a large flat plate with a rim over the tin. Holding it over the sink in case of drips, carefully invert the tart on to the plate. Some juice from the plums is likely to escape, which is why you need a rim on the plate, but it’s delicious, especially when mingled with pouring cream.
Your folders
jamieoliver.com
Your folders
bonappetit.com
3.7
(4)
Your folders
goodhousekeeping.com
30 minutes
Your folders
dessertfortwo.com
4.4
(106)
40 minutes
Your folders
foodnetwork.com
4.6
(125)
45 minutes
Your folders
cooking.nytimes.com
4.0
(173)
Your folders
monpetitfour.com
4.7
(6)
Your folders
jamieoliver.com
Your folders
marthastewart.com
3.3
(173)
Your folders
foodnetwork.com
4.5
(67)
55 minutes
Your folders
smittenkitchen.com
Your folders
bbcgoodfood.com
55 minutes
Your folders
emmaduckworthbakes.com
5.0
(3)
30 minutes
Your folders
smells-like-home.com
4.6
(28)
1 hours, 5 minutes
Your folders
fullofplants.com
5.0
(1)
50 minutes
Your folders
thekitchenmccabe.com
Your folders
allrecipes.com
4.3
(10)
45 minutes
Your folders
stasiaskitchen.com
95 minutes
Your folders
foodnetwork.com
4.4
(8)
35 minutes