Mary Berry makes a plum and marzipan tarte tatin for Sunday lunch on this week’s episode of Mary Berry Cooks.

Mary says about her recipe: “This is a cheat’s variation of the classic French tart and makes an impressive pudding to serve in the autumn with lots of cream or ice cream.”

To make her plum and marzipan tart, Mary used: 75g light muscovado sugar, 9 ripe large plums, halved and stones removed, 100g marzipan and 1 x 320g pack all-butter puff pastry.

To prepare the tart, sprinkle the sugar over the base of the cake tin in an even layer then arrange the plums on top of the sugar, cut-side down.

Roll out the marzipan thinly to a round slightly smaller than the tin and place on top of the plums.

Roll out the pastry just a little bit bigger so that it is the width of the cake tin. Cut around the tin to make a circle, lay the pastry over the plums and tuck the edges of the pastry down around the fruit.

Make a small cross in the top of the pastry to let the steam out.

Bake in a preheated oven at 220C for 25-30 minutes, or until the pastry is crisp and golden-brown and the plums are tender.