PLUM AND MARZIPAN TARTE TATIN
This plum tarte tatin is a cheat's variation of the classic French dessert and makes an impressive pudding to serve in the autumn with lots of cream or ice cream. Equipment and preparation: you will need a 20cm/8in round fixed base deep sponge tin at least 5cm/2in deep.
Provided by Mary Berry
Categories Desserts
Yield Serves 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 220C/425F/Gas 7 (200C fan).
- Sprinkle the sugar over the base of the cake tin in an even layer.
- Arrange the plums on top of the sugar, cut-side down.
- Roll out the marzipan thinly to a round slightly smaller than the tin and place on top of the plums.
- Roll out the pastry just a little bit bigger so that it is the width of the cake tin. Cut around the tin to make a circle, lay the pastry over the plums and tuck the edges of the pastry down around the fruit. Make a small cross in the top of the pastry to let the steam out.
- Bake for 25-30 minutes, or until the pastry is crisp and golden-brown and the plums are tender.
- Loosen the edges of the tart, then turn out onto a plate and serve with ice cream, cream or crème fraîche.
PLUM & MARZIPAN TART TATIN
Sugar-sweet chunks of molten marzipan harmonise with sharp fruity plums in this autumn tart
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 1h25m
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 511 calories, Fat 29 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.75 milligram of sodium
PLUM TART WITH MARZIPAN CRUMBLE
Categories Dessert Bake Plum Almond Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 18
Steps:
- For crust:
- Blend first four ingredients in processor until nuts are finely ground. Add butter; process until mixture resembles coarse meal. Add cream and yolk. Blend, using on/off turns, until dough comes together. Press over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Pierce all over with fork. Chill at least 2 hours and up to 1 day.
- Preheat oven to 400°F. Bake crust until golden, pressing with back of fork every 5 minutes if crust bubbles, about 25 minutes. Transfer crust to rack; cool. Reduce oven temperature to 375°F.
- Blend flour, almond paste and sugar in processor until almond paste is finely ground. Add butter and blend, using on/off turns, until coarse crumbs form. Transfer crumble to bowl; mix in almonds.
- Combine all ingredients in medium bowl; toss to blend well.
- Sprinkle 3/4 cup crumble over cooled crust. Top with plums. Sprinkle with remaining crumble.
- Bake tart until filling bubbles thickly and top is golden, about 40 minutes. Cool 10 minutes. Push up pan bottom to release tart. Cool. (Can be made 8 hours ahead. Let stand at room temperature.)
PLUM-MARZIPAN GALETTE
Provided by Marge Perry
Yield Serves 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°. Coat a large rimmed baking sheet with cooking spray. In a bowl, toss plums with 1/3 cup sugar and cardamom. Dust flour on work surface; roll out dough to a 14-inch diameter and transfer to baking sheet. Leaving a 2-inch border, sprinkle marzipan on dough. Arrange plums in circular pattern over marzipan. Fold and pleat edges toward center. Brush dough with egg and sprinkle with remaining 1 teaspoon sugar. Bake until crust is golden, 22 to 26 minutes. Cool; serve.
PLUM PIE
This pie has a decorative and tasty streusel topping on it. If using apples in this pie be sure to add 1/4 teaspoon of ground mace in streusel topping. Substitutions: walnuts may be used instead of hazelnuts; few drops of lemon oil may be used instead of lemon zest; also apple or cherries can be used in place of plums.
Provided by MARBALET
Categories Desserts Pies Fruit Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- To Make Crust: In a large bowl combine 3 cups flour, 3/4 cups white sugar, baking powder, and 1/8 teaspoon salt. Mix thoroughly, then cut in 2/3 cup butter or margarine with a pastry blender, until pieces are the size of small peas. Stir in eggs, vanilla extract, milk and lemon zest. Mix just until all ingredients are combined. Allow dough to rest in refrigerator.
- To Make Streusel Topping: In a medium bowl mix 1/2 cup flour, brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, chopped nuts, and grated lemon zest. Work in butter or margarine with fingers until all ingredients are well combined. Set aside.
- To Make Fruit Filling: Place pitted and sliced fruit in a large bowl. In a small bowl, mix remaining sugar, flour, cinnamon, and nutmeg until thoroughly combined. Pour over fruit and stir gently until all fruit is evenly coated.
- Roll out pie crust and place in a 9 inch pie pan. Trim and flute edges, then pour in fruit filling. Evenly cover fruit with streusel topping and bake in preheated oven for 45 to 55 minutes. Serve warm, or at room temperature.
Nutrition Facts : Calories 685.3 calories, Carbohydrate 109.1 g, Cholesterol 99.1 mg, Fat 24.9 g, Fiber 3.8 g, Protein 9.5 g, SaturatedFat 13.3 g, Sodium 424.1 mg, Sugar 61.5 g
PLUM AND MARZIPAN TART TATIN
Sugar sweet chunks of molten marzipan harmonise beautifully with the sharp fruity flavour of plum in this autumn tart. Choose firm plums, if they are over ripe they will oooze too much juice and you will have a flood on your kitchen countertop!
Provided by MarieRynr
Categories Tarts
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200*C (400*F).
- Melt the butter in a 28 cm tart tin over a medium heat.
- Tip in the sugar and 1 TBS 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 the plums in, cut side up.
- Chop the marzipan into as many chuncks as tehre 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.
- Roll out the pastry and trim to 3 cm larger than the tin all around.
- Lift the pastry on to the tin and tuck it down between the plums and the inside of the tin.
- Bake for 30 to 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, incase of drips, carefully invert the tart onto the plate.
- Some juice from the plums is likely to escape, but it's delicious, especially when mingled with pouring cream.
Nutrition Facts : Calories 613.5, Fat 39.6, SaturatedFat 10.8, Cholesterol 10.2, Sodium 236.6, Carbohydrate 58.8, Fiber 4, Sugar 18.7, Protein 8.6
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