Mary Berry’s Plum and Marzipan Tart Tatin

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).

plums chopped

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.

brown sugar

Plums in plum tart


plum tart


  • 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

plum marzipan tart tartin

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