I have an undeniable soft spot for Mary Berry from the Great British Bake Off. She is very elegant for a-lady-of-a-certain-age, she handles Paul Hollywood’s inappropriate banter with grace and, most importantly, she really loves cake. I also watched a documentary about her life and she has overcome a number of tragic life events including contracting polio and losing her son in a car accident which makes her even more impressive.
I am always a little unsure about desserts with cooked fruit because sometimes I find them too “mushy” but my Mum saw Mary do this recipe on her new TV show and as we both trust her, we decided to give it a go. The verdict is as expected: Mary knows her pudding. The plum tart is seriously delicious. It is also really quick and easy to make which means there is less time prepping, more time munching (always a bonus).
As this tart tartin is cooked upside-down it means there is a nerve-racking but crowd pleasing moment where it must be flipped the right way over onto a plate. I would recommend doing this just before you are ready to serve to prevent the pastry soaking up too much of the plum juice. Best eaten with lashings of cream.
- Preheat the oven to 220 degrees Celsius (Gas mark 7)
- Add the sugar to the pastry tin
- 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 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