Tart Taten Plum and Almond

Refined in taste and content, the tarté taten with plum and minadal is an excellent festive alternative to apple pie. Serve plum tart as strudel - with creamy ice cream.

Ingredients

• 800 g pitted solid plum
• 500 g yeast puff pastry
• 25 g butter
• 25 g brown sugar
• 100 g marzipan
• 40 g ground almonds
• ice cream for serving

Directions

1. Cut the plums in half.
2. Melt the butter in a heat-resistant and refractory round dish 26-28 cm in diameter. Gently add sugar and 1 tbsp. l. water. While stirring constantly, continue to heat over medium heat until light brown.
3. Remove from heat and place plum in caramel, cut side up.
4. Cut the marzipan into slices so you can place them on each plum half. Sprinkle with almonds.
5. Roll out the dough. Cut a circle out of it with a diameter of 3 cm larger than the diameter of the mold. Cover the drain with it and "tuck" the edges. Chop the dough with a knife. Bake the tart in an oven preheated to 180 ° C for 30–35 minutes. Remove the dish from the oven and leave for 10-15 minutes. Carefully remove the tart from the mold and serve immediately with the ice cream.