It’s that time of year again.The time of year where light is fading and fruit is becoming scarce. I was cooking up a storm with Charlotte the other day like we do every now and then and apart from having a delicious range of some Greek mezze dishes we also decided it was time to make a quick tart with plums. I do love autumn and even today, when the rain is pouring down and wind is howling around the house, I kind of feel comfort in knowing that I don’t have to go outside (it’s Sunday when I’m writing this) and it nice and cosy indoors. We stayed in bed way too late and it was close to afternoon when I took a shower.
The cats don’t mind either… They’re as lazy as we are. So having breakfast in bed, having a coffee and then another coffee… Those are the moments that make all that rain worth while right?But the one thing I do miss intensely during the colder months of the year is the lack of fresh summer fruit. Plums are getting to their end and the ones I got from the supermarket wheren’t the best either, but baking them always does miracles to any fruit. I had gotten two packages of roasted marzipan from Meeta and was dying to try them out in a proper tart so this seemed like the perfect opportunity to pair the two together. The tart is really essentially very very simple.
I used premade puff pastry. You can do this with short crust pastry too but I didn’t feel like making pastry so went for the easy option and fresh out of the oven this is simply fantastic. If you can get your hands on roasted marzipan it is totally worth it but if not regular marzipan will do the trick or even a frangipane filling will be nice here as well.
- 4 sheets of puff pastry, defrosted
- 3-4 plums (depending on the size)
- 200 gr roasted marzipan
- three tbsp of double cream
- 1 egg for eggwash
- Preheat the oven to 200 C.
- Once the puff pastry sheets are defrosted lay them out on a flour dusted surface and line them up so they make a square, overlapping each other a little bit. Ofcourse if you can find a whole piece of puff pastry that will work easier but here we can only find the ones that are little squares of 10 by 10 cm.
- Line your rectangular tart tin and prick the bottom with a fork to prevent from puffing.
- Line your tin with baking paper and use baking weights or dried legumes for blind baking the pastry for about 15 minutes. Remove from the oven, remove the weights and brush lightly with eggwash and place back in the oven for about 10 minutes till lightly golden.
- Remove from the oven.
- In the meantime put the roasted marzipan in a bowl and whip it a bit with the double cream until it becomes a bit smoother to handle.
- Put the marzipan as a layer on top of you puff pastry (be careful not to break the pastry) and cut your plums into slices.
- Line the slices up on the marzipan and drizzle with honey. Pop back in the oven and bake for another 30 minutes or until the plums are soft and the pastry golden. Sprinkle with pistachio nuts and enjoy.
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