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.
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.