Spiced plum and marzipan tart with creme fraiche

dessert · ⏱ 50 min · 7 portions · 115.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

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
http://flowcooking.food/en-us/recipe/346/spiced-plum-and-marzipan-tart-with-creme-fraiche/