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Spiced plum and marzipan tart with creme fraiche

Golden, jammy plums meet nutty marzipan in a crisp pastry shell.
A sweet-spiced shimmer with orange zest and a whisper of salt.
Serve it warm with tangy crème fraîche for pure comfort.

dessert ⏱ 50 min 540 kcal / portion 115.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Spiced plum and marzipan tart with creme fraiche
v4 · rb0e705f985 20260727Z1751 320 g puff pastry 1 piece egg yolk 1½ tbsp demerara sugar 130 g marzipan 60 ml sherry 50 g redcurrant jelly 🔥 preheat the oven to 220°C score a 1cm border on the puff pastry sheet brush the pastry with the egg yolk 🍽 scatter the demerara sugar along the border 🔪 prick the inner rectangle of pastry and grate over the marzipan 🔪 scatter the orange zest and sea salt over the marzipan 🌀 mix the plum quarters with the cinnamon, cornflour, and sherry 🍽 arrange the plum quarters on top of the marzipan layer, overlapping slightly 🔥 ⏱ 25 min bake, turning the tray once halfway, until golden and the plums soften but still hold their shape ⏳ cool the tart slightly on a rack 🍳 ⏱ 2-3 min cook the glaze with the sherry and the redcurrant jelly until bubbling and syrupy gently dab the glaze all over the plums with a pastry brush 🔪 slice the tart and serve with creme fraiche or hot custard Spiced Marzipan Tart 🎉 2 tsp orange zest sea salt to taste 1 kg plum ¾ tsp cinnamon 2 tsp cornflour creme fraiche to taste hot custard to taste demerara sugar marzipan orange zest, sea salt plum, cinnamon, cornflour 1tbsp 45ml split · 15 ml redcurrant jelly remaining45ml 1tbsp split · 45 ml sherry creme fraiche, hot custard
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Preparation steps

  1. preheat the oven to 220°C
  2. score a 1cm border on the puff pastry sheet
  3. brush the pastry with the egg yolk
  4. scatter the demerara sugar along the border
  5. prick the inner rectangle of pastry and grate over the marzipan
  6. scatter the orange zest and sea salt over the marzipan
  7. mix the plum quarters with the cinnamon, cornflour, and sherry
  8. arrange the plum quarters on top of the marzipan layer, overlapping slightly
  9. bake for 25 minutes, turning the tray once halfway, until golden and the plums soften but still hold their shape
  10. cool the tart slightly on a rack
  11. cook the glaze with the sherry and the redcurrant jelly for 2 to 3 minutes until bubbling and syrupy
  12. gently dab the glaze all over the plums with a pastry brush
  13. slice the tart and serve with creme fraiche or hot custard

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