Mary Berry Plum Tarte Tatin

Mary Berry Plum Tarte Tatin is made with light muscovado sugar, ripe large plums, marzipan, and all-butter puff pastry. This delicious Plum Tarte Tatin recipe creates a tasty dessert that takes about 40 minutes to prepare and can serve up to 8 people.

Ingredients Needed

• 75g / 3oz light muscovado sugar / ⅓ cup light muscovado sugar
• 9 ripe large plums, halved and stones removed
• 100g / 3½oz marzipan / 3.5oz marzipan
• 1 x 320g / 11½oz pack all-butter puff pastry / 11.5oz pack all-butter puff pastry
• Ice cream, cream, or crème fraîche, to serve (optional)

How To Make Plum Tarte Tatin

1. Preheat the oven: Preheat to 220°C / 425°F / Gas 7 (200°C fan).
2. Prepare the cake tin: Sprinkle the sugar over the base of the cake tin in an even layer.
3. Arrange the plums: Place the plums cut-side down on top of the sugar.
4. Add the marzipan: Roll out the marzipan thinly to a round slightly smaller than the tin and place it on top of the plums.
5. Roll out the pastry: Roll out the pastry slightly larger than the tin. Cut around the tin to create a circle, lay the pastry over the plums, and tuck the edges down around the fruit. Make a small cross at the top of the pastry to allow steam to escape.
6. Bake: Bake for 25-30 minutes, or until the pastry is crisp and golden-brown, and the plums are tender.
7. Serve: Loosen the edges of the tart, then turn it out onto a plate and serve with ice cream, cream, or crème fraîche.

Recipe Tips

• Choose ripe plums: Make sure the plums are ripe for the best flavor and tenderness. They should give slightly when pressed.
• Roll the marzipan thin: Keep the marzipan thin to ensure it melts well during baking, adding a lovely almond flavor without overpowering the plums.
• Use cold pastry: Keep the puff pastry cold before using. If it gets warm, it may not puff up properly when baked.
• Check for steam: Always make a small cross in the pastry to let steam escape; this helps the pastry stay crisp and prevents sogginess.
• Let it cool slightly: Allow the tart to cool for a few minutes after baking before turning it out. This helps the plums set a little and makes serving easier.

How To Store Leftovers?

• Refrigerate: First, let the leftover Plum Tarte Tatin cool until it reaches room temperature. Then, cover it tightly with plastic wrap or store it in an airtight container. It can be kept in the fridge for up to 3 days.
• Freeze: Allow the tart to cool completely before wrapping it tightly in plastic wrap and then in aluminum foil. This will prevent freezer burn. Plum Tarte Tatin is best eaten fresh, but if you need to freeze it, it can be stored for up to 2 months. To serve, thaw it in the fridge overnight before serving.

Nutrition Facts

Serving Size: 1/6 of the tart

• Calories: 392
• Total Fat: 18.7g
• Saturated Fat: 11.8g
• Sodium: 0.3g
• Total Carbohydrate: 52.3g
• Dietary Fiber: 1.2g
• Sugars: 32.8g
• Protein: 4.8g

Try More Mary Berry Recipes:

• Mary Berry Ginger Biscuits
• Mary Berry Cottage Pie
• Mary Berry Bean Salad
• Mary Berry’s Death By Chocolate Cake