Plum and marzipan tart

Updated at: Thu, 17 Aug 2023 14:02:20 GMT

Step 1

You will need a 23cm round, fixed-base cake tin, at least 5cm deep. Don’t be tempted to use a loose-bottomed cake tin or a springform tin or you will lose all the juices. It is a good idea to bake the tarte on a baking tray in case the juices bubble over the top of the tin. Preheat the oven to 220°C/200°C fan/Gas 7.

Step 2

Sprinkle the sugar over the base of the tin in an even layer. Arrange the plums on top of the sugar, cut-side down.

Step 3

Roll out the marzipan to a round slightly smaller than the tin and place on top of the plums.

Step 4

Roll out the pastry just a little bit bigger so that it is the width of the cake tin. Place the cake tin on top of the pastry. Using the tin as a guide, cut around the tin to make a circle, then 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 escape during baking.

Step 5

Bake for 25–30 minutes until the pastry is crisp and golden and the plums are tender. Loosen the edges of the tarte then turn out on to a plate and serve.

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