Ripe jackfruit tarte tatin recipe

Ripe jackfruit tarte tatin recipe, inspired by Mary Berry’s cheat version of a tarte tatin from Mary Berry Cooks

Ripe jackfruit tarte tatin
Ripe jackfruit tarte tatin

Makes 8 small portions

Ingredients: -

75g light muscovado sugar (I tried with dark muscovado and it went treacly and overpowered the fruit)

1 tin of ripe jackfruit, drained, 565g, I found mine at Amazon , ASDA have it too

100g marzipan

A sprinkle of icing sugar for rolling out the marzipan and pastry

1 x 320g pack ready-rolled all butter puff pastry
Method: -

1. You will need a 20cm fixed base sandwich tin and a tray to place underneath to protect your oven as it can bubble over.  Preheat the oven to 220c/200c fan/Gas 7

2. Sprinkle the sugar evenly over the base of the tin.  Arrange the jackfruit on top of the sugar, I tore the fruit in half with my hands, make sure the base is filled with an even layer of fruit.

3. Roll out the marzipan using a dusting of icing sugar to stop it sticking to your work surface and pin.  Use the base of the tin to cut out a circle of marzipan and place on top of the jackfruit.

4. Roll out the pastry to the size of the top of your tin, my tin has a lip so is slightly bigger than the base, so you have some pastry to tuck down the sides.  Lay the pastry on top of the marzipan and tuck the edges down the side of the jackfruit.  Make a small cross in the top of the pastry to let the steam out.

5. Bake for 25 minutes until the pastry is crisp and golden.  Loosen the edges of the tarte tatin then turn out onto a plate. Take care, the sugar will be boiling hot, but you want to get it out quick otherwise it will stick to the tin.  Leave to cool before cutting into slices. Serve with cream or ice cream