- 25g butter
- 180g Damson Plum Jelly
- 800g firm plums, not too ripe, halved and stoned
- 100g golden marzipan
- 500g packet puff pastry, thawed if frozen
- Pouring cream to serve
Preheat the oven to 200C/gas 6/fan 180C. Melt the butter in a 28cm tarte tatin tin over a medium heat on the hob. Spoon in the Damson Plum Jelly cook for a minute or so until butter and Damson Plum Jelly have amalgamated. Remove from the heat and put in the plums, cut side up.
Chop the marzipan into as many chunks as there are plum halves and put a chunk of marzipan in the hole in each plum left by the stone. Sprinkle a small pile of ground almonds over each plum half.
Roll out the pastry and trim to 3cm larger than the tin all round. Lift the pastry on to the tin and tuck it down between the plums and the inside of the tin. (You can chill the tart ready for baking for up to 24 hours.) Bake for 30-35 minutes, until the pastry is risen, crisp and golden. Cool for 10 minutes in the tin, then place a large flat plate with a rim over the tin. Holding it over the sink in case of drips, carefully invert the tart on to the plate. Some juice from the plums is likely to escape, which is why you need a rim on the plate, but it's delicious, especially when mingled with pouring cream.