less than 30 mins
10 to 30 mins
This is a cheat’s variation of the classic French tart 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.
By Mary Berry
- about 75g/3oz light muscovado
- about 9 ripe large
plums, halved and stones removed
- 1 x 320g/11½oz pack all-butter
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.
Don’t be tempted to use a loose-bottom cake tin or a springform tin as you will lose all the juices. It is a good idea to bake the tart on a baking tray in case the juices run out.