![]() 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. Mary says: 'If you have small plums, you might need to use a few more to cover the tarte. Top ip for making Mary Berry's plum and marzipan tarte tatin Loosen the edges of the tarte then turn out on to a plate and serve. Bake for 25–30 minutes until the pastry is crisp and golden and the plums are tender.Make a small cross in the top of the pastry to let the steam escape during baking. 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. Roll out the pastry just a little bit bigger so that it is the width of the cake tin.Roll out the marzipan to a round slightly smaller than the tin and place on top of the plums.Arrange the plums on top of the sugar, cut-side down. Sprinkle the sugar over the base of the tin in an even layer. ![]() It is a good idea to bake the tarte on a baking tray in case the juices bubble over the top of the tin. Bake for 18-20 mins until the pastry is golden and the plums are tender. Sprinkle with the flaked almonds, then the sugar. Sprinkle over the ground almonds and scatter the plums to make an even layer. Unravel the roll of pastry and carefully lift on top. Approx 8 medium plums, stoned and sliced 1 tbsp agave nectar Toasted flaked almond, for decorating Frangipane. Don’t be tempted to use a loose-bottomed cake tin or a springform tin or you will lose all the juices. Line a very large rectangular baking sheet with baking parchment.
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