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Plum and Blueberry Upside-down Tart
Recipe by Simone Lagomarsino
At a Glance
Prep Time: 30 minutes
Cook Time: 45 minutes
Serves: 8-10 Servings

This recipe uses a 10-inch saute pan or a tarte tatin pan, as well as food processor.


6 medium Plums, skinned, pitted, and sliced

1 cup Blueberries

¼ cup of Raisins

¼ cup of dried Cranberries

2 tablespoons of Butter

2 tablespoons of sugar

1 tablespoon of Brandy

3 ounces of slivered Almonds

3.5 ounces of Marzipan at room temperature, cut into small pieces

1.5 ounces of Almond Paste at room temperature, cut into small pieces

Pinch of Allspice

Pinch of Nutmeg

¼ teaspoon of Cinnamon

1 sheet of Puff Pastry, thawed but still cold, pre-made


Skin, pit, and slice the plums into about 10 pieces per plum. Place them in a bowl and mix in the blueberries, raisins, and cranberries. Add the tablespoon of brandy to the fruit mixture and stir to combine. Set aside.

In a food processor, combine the almonds, Marzipan, and Almond Paste until it is the consistency of sand.

In an oven-proof, non-stick, 10-inch saute pan or tarte tatin pan, melt the sugar and butter until combined. Add the fruit mixture to the saute pan, and cook over medium heat for 2-3 minutes. Sprinkle with allspice, nutmeg, and cinnamon, and stir to combine. Add the almond/Marzipan/Almond Paste mixture on top in the saute pan, and then top with the puff pastry.

Place the pan in an oven at 375 degrees F for 40-45 minutes, or until the puff pastry is golden brown. Take out of the oven and let set to cool slightly on a cooling rack. While still warm, run a spatula around the sides to loosen the fruit from the pan. Place your serving dish on top of the pan, and then invert the pan. Serve warm with vanilla ice cream or whipped cream.

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