500 – 600g Bramley baking apples
4 red plums
100g soft brown sugar
1 tsp cinnamon
300g ready-made white marzipan
300 Self Raising flour
175g butter (unsalted) straight from the fridge
150ml ice cold water
1 egg – a wash for the pastry
Prep to Cook: Use a tart dish (a shallow sided ovenproof dish). Get out chopping board, sharp veg knife, peeler, chopping board
Prep: 1. Prep the fruit layer:
Peel quarter and core the apples
Cut the quarters into thick slices, (each quarter into 3 or 4 pieces)
Slice the plums on four sides of the stone which can then be discarded
In a shallow sided ovenproof dish spread the butter thickly
Place the apple slices and the plum pieces in a circular pattern
Pack the fruit pieces closely and then sprinkle with brown sugar and cinnamon
2. Prep the pastry:
Sieve the flour into a mixing bowl
Grate the butter using a processor
Put the butter into the flour and mix well with a knife
Add about 120ml ice cold water and stir in to create a pastry dough
Add more water if there are still some floury remains.
Turn the dough onto a floury work top and knead lightly
Shape into a ball and roll lightly until the pastry is the same size as the top of the dish
3. Prep the layers:
Roll out the marzipan to the size of the top of the cooking dish
Place over the fruit tucking the edges down the side between fruit and dish
Finally cover the marzipan with the thick pastry and neaten the edge to fit the dish
Brush the top with beaten egg to give a golden and crisp finish
Cook at 200C or Gas mark 6 for 25 – 30 minutes until golden
Carefully remove the dish from the oven
Serve it from the dish OR place a large serving plate over the pastry top and turn over the two dishes to allow the pastry to become the bottom layer, similar to tart-tatin.
Carefully ease of the cooking dish and serve the dessert ‘tart-tatin’ style
Bake until really crisp and serve warm with vanilla ice cream. This tart will freeze well but it will also keep in the refrigerator for 3 -4 days. Remember to refresh the pudding by popping it into a hot oven to crisp the pastry layer.
Cooks Know How: You will develop your skill for peeling and get to know which peeler you like. Most cooks have a favourite peeler. You will find the new technique, different to shortcrust, for pastry making is quick and easy and gives a really flaky pastry with a lovely buttery flavour. You will get to know that the marzipan flavour goes well with the sharp English Bramley apple. You will see how turning the tart over improves the appearance of the dish and makes it rather special.
Try this pudding with pear slices but reduce the sugar to 50g or it will be too sweet. Fresh apricots are also delicious substitute for the apples and only require slicing in half – no peeling!