Mary Berry's plum and marzipan tarte tatin recipe

Mary Berry's plum and marzipan tarte tatin is a delicious twist on the classic French show stopper.

It's pretty incredible that you can make this gorgeous pudding, from one of Britain's favourite bakers, with just four ingredients. Plums, sugar, marzipan and ready-rolled puff pastry are all you need. Tarte tatin is traditionally made with apples, but this version is even sweeter, made with ripe and juicy plums. Plums and almonds are a match made in heaven, so adding marzipan makes it taste even better. This colourful dessert serves 8 people - a perfect dessert for a big family Sunday roast. It's lovely with a dollop of extra thick double cream, or crème fraîche.

Ingredients

• 75g light muscovado sugar
• 7–9 large firm plums, roughly 500g in total, halved, stones removed
• 100g marzipan
• 1 x 320g pack ready-rolled all-butter puff pastry

Method

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

Top ip for making Mary Berry's plum and marzipan tarte tatin

Mary says: 'If you have small plums, you might need to use a few more to cover the tarte. If your plums are very ripe you will get lots more juice, so tip the juices into a pan and boil rapidly, before pouring over the turned out tarte.'

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