Autumnal Plum and Marzipan Upside-Down Tart
Indulge in the rich flavors of autumn with this delightful upside-down tart featuring luscious plums and sweet marzipan. The tart's crust provides a buttery, flaky foundation, while the caramelized plums release their natural juices, mingling with the melt-in-your-mouth marzipan for a heavenly filling. Serve warm with a drizzle of pouring or whipped cream for a comforting dessert that showcases the best of seasonal produce. This tart is perfect for family gatherings, holiday feasts, or simply as a sweet treat to enjoy at home. Remember to select firm plums, as overly ripe fruit can cause unwanted flooding in your kitchen!
N/A
Servings
350
Calories
7
Ingredients
Ingredients
Butter
1 (ounce)
Golden light brown sugar
1 (ounce)
Firm plums
28 (ounces, halved and stoned)
Golden marzipan
4 (ounces, chopped into chunks)
Ground almonds
1.5 (ounces)
Puff pastry
1 (500 g package, thawed if frozen)
Pouring cream or whipped cream
to taste (for serving)
Instructions
1
Preheat your oven to 200°C (400°F).
2
In a 28 cm tart tin, melt the butter over medium heat until it's completely liquid.
3
Stir in the golden light brown sugar along with 1 tablespoon of water, cooking for a few minutes until the mixture becomes lightly browned and caramelized. If it appears slightly crumbly, don't worry; it will smooth out during baking.
4
Remove the tin from heat and gently place the halved plums cut side up into the caramel mixture.
5
Chop the marzipan into chunks that correspond to the number of plum halves, then place a piece of marzipan into the indentation left by each stone in the plums.
6
Evenly sprinkle a small pile of ground almonds over each plum half for a touch of nuttiness.
7
Roll out the puff pastry on a lightly floured surface, rolling it to about 3 cm larger than the tart tin all around. This will ensure it adequately covers the plums.
8
Carefully drape the pastry over the plums, tucking it down between them and the edge of the tin to create a seal.
9
Bake in the preheated oven for 30 to 35 minutes, or until the pastry is risen, crisp, and golden brown.
10
Once baked, cool the tart in the tin for 10 minutes. Position a large flat plate with a rim over the tart tin.
11
With caution, invert the tart onto the plate while holding it over the sink to catch any drips of juice. Expect some juice from the plums to escape; this will create a delicious sauce, especially enhanced with a splash of pouring cream.
Nutrition Information
22g
Fat
36g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Autumnal Plum and Marzipan Upside-Down Tart?
It is a seasonal dessert featuring caramelized plums, sweet marzipan, and ground almonds on a buttery, flaky puff pastry crust.
What are the primary ingredients needed for this recipe?
The main ingredients include butter, golden light brown sugar, firm plums, golden marzipan, ground almonds, puff pastry, and cream for serving.
How many calories are in a serving of this plum tart?
There are approximately 350 calories per serving.
What kind of plums are best for this tart?
You should select firm plums, as overly ripe fruit can release too much juice and cause flooding during baking.
Can I use frozen puff pastry?
Yes, you can use a 500g package of frozen puff pastry, provided it is thawed before use.
What is the recommended oven temperature?
Preheat your oven to 200°C or 400°F.
How long does it take to bake the tart?
The tart should be baked for 30 to 35 minutes until the pastry is risen, crisp, and golden brown.
How do I prepare the caramel base?
Melt 1 ounce of butter in the tart tin, then stir in 1 ounce of golden light brown sugar and 1 tablespoon of water, cooking until lightly browned.
What should I do if the caramel looks crumbly?
Do not worry if the caramel appears slightly crumbly initially; it will smooth out as it bakes in the oven.
How should the plums be positioned in the tin?
Place the halved and stoned plums into the caramel mixture with the cut side facing up.
Where does the marzipan go?
Place a chunk of marzipan into the indentation left by the stone in each plum half.
Why are ground almonds used in the recipe?
Ground almonds are sprinkled over each plum half to add a touch of nuttiness to the filling.
What size tart tin is required?
A 28 cm tart tin is recommended for this recipe.
How should I roll out the puff pastry?
Roll the pastry on a lightly floured surface so that it is about 3 cm larger than the tart tin all around.
How do I seal the tart before baking?
Drape the pastry over the plums and tuck it down between the fruit and the edge of the tin to create a seal.
How long should the tart cool after baking?
Allow the tart to cool in the tin for 10 minutes before attempting to invert it.
What is the best way to invert the tart?
Position a large flat plate with a rim over the tin and carefully flip it, ideally over a sink to catch any escaping juices.
What creates the sauce for this dessert?
The natural juices from the plums mingle with the caramel to create a delicious sauce, which is enhanced by adding cream.
What is the fat content per serving?
The tart contains 22g of fat per serving.
How many carbohydrates are in this tart?
There are 36g of carbohydrates per serving.
How much protein is in a serving?
Each serving contains 3g of protein.
How many plums do I need?
The recipe calls for 28 ounces of firm plums.
What type of sugar is recommended?
Golden light brown sugar is used to provide a rich, caramelized flavor.
Is marzipan essential to the recipe?
Yes, the marzipan melts into the plums for a heavenly, sweet filling characteristic of this specific dish.
What is the ideal serving suggestion?
Serve the tart warm with a drizzle of pouring cream or a dollop of whipped cream.
How many ingredients are in this recipe?
There are 7 main ingredients required for this tart.
What occasions is this tart suitable for?
It is perfect for family gatherings, holiday feasts, or as a seasonal autumn treat.
What texture should the crust have?
The crust should be buttery, flaky, and golden brown.
How much marzipan is used?
The recipe requires 4 ounces of golden marzipan chopped into chunks.
Is ground almond necessary for every plum?
Yes, you should evenly sprinkle a small pile of ground almonds over each plum half.