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