Juicy plums stuffed with melted sumptuous marzipan, all in a cinnamon pastry case…
Over the summer my garden at home has been overflowing with all kinds of fresh produce. My favourite had to be the plum tree though. I love the colours of the fruits, going from rich reds to deep purples as well as their sweet flavour. With so many coming off the tree all together, I just had to find something to bake with them, and that’s how my Plum and Marzipan Tarts with Cinnamon Pastry were born.
I absolutely love marzipan and cinnamon sugar, so I couldn’t resist adding them to my Autumnal tarts. They are the perfect company for the warm plums. The moment you taste the melty marzipan base and centre of the plums, you won’t be able to think about anything else, so I’d better get on with telling you how to make them!
Makes about 10 tartlets
50g golden caster sugar
200g plain flour
1/2 teaspoon cinnamon
100g butter, cold and diced
20 small plums, destoned and cut into halves
A little water
A little milk to glaze
We’ll start with the pastry. Mix your dry ingredients together, that’s the flour, sugar, and cinnamon. This will distribute them evenly throughout your pastry, so every tart can be just as flavourful. Then take your diced butter and with cold hands (run them under the tap if you need to), rub in the butter until it looks like breadcrumbs. Do this from a slight height only using your fingertips. This will get air into your pastry making it beautifully light.
Next, make a well in the middle and add a little bit of water slowly until the pastry forms a dough. If it doesn’t seem to come together very quickly, be patient and still only add a tiny bit of water at a time. It’s so easy to over do it and end up with a sticky, wet pastry dough. Wrap it up and chill in the fridge for 30 minutes.
Once chilled, roll out your cinnamon pastry dough until it is a few mm thick and use a large biscuit cutter to cut out your pastry cases. You can hold the cutters against your tartlet tins to find the right size, it’ll need to be a little bigger to allow for the pastry case sides, too. Prick the bottoms of them with a fork to stop the pastry puffing up, and blind bake for about 5 minutes.
Bake for about 25-30 minutes until the pastry is golden. Cool in the tin for the first 5 minutes before transferring to a wire rack. This is what they should look like when they are done.
Serve these delicious Plum and Marzipan Tarts with Cinnamon Pastry warm with cream and with a sprinkle of cinnamon sugar on the top. They are a wonderful way to bake with plums and the marzipan compliments them so beautifully. I ate one as soon as it was cool enough out of the oven, they are that irresistible!
I hope you’ve enjoyed my post and I’d love to see the results if you bake these yourself. They’re so easy to do and they’ll be a family favourite for a long time. If you’re a fan of fruity tarts, have a look at my post all about the zesty Key Lime Pie.
As always, please do tag/link back to this if you do bake these (my social media links are below).
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