Desserts

Puff Pastry Plum Tart with Marzipan (VIDEO)

Use up your plum harvest by making this Puff Pastry Plum Tart with Marzipan. It is sweet and tangy, flaky and crunchy – all awesome flavors and consistencies to have in a tart. And, if you use store bought puff pastry dough, there is not a lot of work there for you to make this beautiful tart.

What is Marzipan?

Marzipan is a type of a sweet concoction/paste that is made with ground almonds and a few other ingredients like sugar or honey. I first learned about Marzipan when I visited Germany many years ago. It’s kind of widespread here and in Austria. I have to say that this is an acquired taste for me. I could not stand this stuff when I first tried it. But slowly over the years, I have tried different cookies, tarts, and cakes where Marzipan was used, and I have to say I liked them. This is one of those recipes.

A piece of Puff Pastry Plum Tart with marzipan on a baking sheet.

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Side Note: Check out the What is Marzipan? post from Food52 for more in-depth information on Marzipan and for a step-by-step recipe to make it.

Since Marzipan is so common here in Germany, it’s available at almost all the grocery stores. You can check the baking section of your grocery store to see if they carry it or buy online. Here is a link from Amazon Odense Marzipan. You can also make it yourself (see the link above for a Recipe from Food52).

Puff Pastry Plum Tart Video

Recipe for Plum Tart

Marzipan Filling

Start off by making marzipan filling for this recipe. Just add your block of Marzipan to a bowl. Then separate the yolk and the whites of one egg and add the egg white to the marzipan. Keep the yolk for later. Add 3 tablespoons of strawberry jam to the marzipan. You can also use other jams, if you like.

Using a fork mix the marzipan with the egg whites and jam until a uniform paste is created. You can also use an immersion blender for this. The marzipan is very sticky, so I prefer to just use a fork and not get anything else dirty.

Plums for Puff Pastry Plum Tart

Wash your plums, pit them and cut into thin slices.

Preparing the Puff Pastry Plum Tart

Puff pastry dough is such an awesome dough to use in this recipe. I have never made my own, but I don’t need to. It is very common in Germany and almost all stores sell it fresh. You can also use frozen, just let it thaw before using.

Preheat your oven to 390° F.

Place your puff pastry dough sheet on parchment paper and on a baking sheet. The ones sold here are already the perfect size so I don’t roll it out at all. If you do roll your dough out, make it as big or little as you want.

Spread the marzipan filling on the pastry sheet making sure to leave 1-2 inches of space on all sides.

Arrange the sliced plums on the top of the marzipan filling, again making sure to leave the space on the sides.

Carefully lift up and fold the edges of the puff pastry dough over the plums. Pinch the dough carefully in the corners to make sure it stays together

Beat the yolk set aside from separating the egg before, and using a pastry brush, gently brush all the sides of the tart with the yolk.

Sprinkle the edges with flaked almonds and brown sugar.

Bake the Puff Pastry Plum Tart for 35 minutes.

Once you take out the tart let it cool off a bit.

Glaze

In the meantime, prepare the glaze. Place powdered sugar into a bowl and add the water one teaspoon at a time until the desired consistency is achieved. Glaze should be thick but still runny enough to drizzle over the tart. You don’t need to cover the tart in glaze, but just sprinkle enough all around to make it look pretty.

Serve. This tart is best served when it is warm. Some vanilla ice cream would also be awesome here.

The tart will keep for about 1 day, but it usually doesn’t taste as great the next day because this dough is best when eaten fresh. The taste is still sweet and almond-y, but the dough itself and the flaked almonds become soft so there is no more of this crunchiness, which should definitely be there in a tart.

Puff Pastry Plum tart on a sheet.

One more thing. If you make this Puff Pastry Plum Tart with Marzipan, make sure to leave a comment and/or give this recipe a rating here! I’d love to hear from you and will do my best to answer and respond to every comment. And of course, don’t forget to tag me on Instagram if you make this recipe. I’d love to see the photos of the recipes you all have made!

Puff Pastry Plum Tart with Marzipan

This Puff Pastry Plum Tart is flaky, tangy, and sweet. And the marzipan provides a fun, almond-y flavor.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: German
Keyword: Almonds, Marzipan, Plum, Tart
Servings: 10

Ingredients

  • 1 Puff pastry dough sheet 9.5-10oz (275g)
  • 1lb 8oz (700g) Plums

Filling

  • 7oz (200g) Marzipan
  • 1 Egg white
  • 3 tbsp Strawberry jam

Topping

  • 1 Egg Yolk
  • Handful of Almonds
  • 3-4 tsp Brown sugar

Glaze

  • 4 tbsp Powdered sugar
  • 2-3 tsp Water

Instructions

Filling

  • Combine the marzipan, egg white, and strawberry jam and mix until everything es well incorporated. Set aside.

Puff Pastry Tart

  • Preheat the oven to 390° F (200° C).
  • Wash, pit and slice plums. Set aside.
  • Roll out your puff pastry dough on parchment paper and place onto baking sheet.
  • Spread the marzipan filling on the dough making sure to leave 1-2 inches of space on all sides.
  • Place the sliced plums on the marzipan filling, again making sure to leave 1-2 inches of space on all sides.
  • Fold the sides of the dough over the plums pinching carefully in the corners.

Topping

  • Beat the egg yolk with a fork a bit and using a pastry brush, brush the egg on all the edges.
  • Sprinkle the edges with almonds and brown sugar.
  • Bake for 35 minutes or until the sides turn a good dark brown color.

Glaze

  • Meanwhile, make the glaze by adding powdered sugar to a bowl and adding the water one teaspoon at a time. You might not use up all the water. The glaze should be thick, but still runny enough to drizzle over the tart.
  • Drizzle the glaze on the tart and especially the edges to make them pretty.
  • Serve warm.

Notes

– Tart is best eaten the same day. Though it keeps for 1-2 days, the dough will no longer be crispy and flaky on the second day.

Check out the Desserts section on my site for additional yummy desserts.

Puff Pastry Plum Tart with Marzipan

Use up your plum harvest by making this Puff Pastry Plum Tart with Marzipan. It is sweet and tangy, flaky and crunchy – all awesome flavors and consistencies to have in a tart. And, if you use store bought puff pastry dough, there is not a lot of work there for you to make this beautiful tart.

Type: Dessert

Cuisine: German

Keywords: Puff pastry, plums, tart

Recipe Yield: 10

Preparation Time: PT0H15M

Cooking Time: PT0H35M

Total Time: PT0H50M

Recipe Ingredients:

  • Puff pastry dough sheet
  • Plums
  • Marzipan
  • Egg
  • Jam
  • Almonds
  • Brown Sugar
  • Powdered Sugar
  • Water

Recipe Instructions: Combine the marzipan, egg white, and strawberry jam and mix until everything es well incorporated. Set aside. Preheat the oven to 390° F (200° C). Wash, pit and slice plums. Set aside. Roll out your puff pastry dough on parchment paper and place onto baking sheet. Spread the marzipan filling on the dough making sure to leave 1-2 inches of space on all sides. Place the sliced plums on the marzipan filling, again making sure to leave 1-2 inches of space on all sides. Fold the sides of the dough over the plums pinching carefully in the corners. Beat the egg yolk with a fork a bit and using a pastry brush, brush the egg on all the edges. Sprinkle the edges with almonds and brown sugar. Bake for 35 minutes or until the sides turn a good dark brown color. Meanwhile, make the glaze by adding powdered sugar to a bowl and adding the water one teaspoon at a time. You might not use up all the water. The glaze should be thick, but still runny enough to drizzle over the tart.

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