Ingredient:
175 g (6 oz) golden marzipan, grated
500 g (1 lb) ripe plums, halved and stoned
Icing sugar, for sifting

Pastry:
250 g (8 oz) plain flour
125 g (4 oz) icing sugar, sifted
125 g (4 oz) butter, cubed
1 small egg, beaten
1-2 tbsp water
A little milk, for glazing
23 cm (9 in) Fluted Flan Tin

Method:
Put a baking tray in the oven, and preheat the oven to 200℃ (180℃ fan, Gas 6).

Make the pastry: put the flour into a bowl, and rub in butter with your fingertips. Stir in the sugar, egg, and water, and bring together to form a ball. (If making the pastry in a food processor, pulse together the flour, sugar, and butter until the mixture resembles fine breadcrumbs. Add the egg, and pulse again until the dough holds together in a ball.) Knead the dough on a lightly floured surface until smooth, then warp in film cling film and chill for 10 minutes.

Remove a little less than half of the pastry for the top of the tart, and return it to the refrigerator. Roll out the remaining pastry on a lightly floured surface, and use to line the bottom and side of the flan tin, making a rim around the top edge. If the pastry cracks, press it together again, and patch it with rolled-out pastry trimmings if necessary.

Prick all over the bottom of the pastry with a fork, and scatter with the grated marzipan. Arrange the plums cut-side down on top. Brush the pastry rim with water. Roll out the reserved pastry to a round that is slightly larger than the diameter of the tin, and place over the plums. Press the pastry edges together to seal, and trim off any excess. Brush with a little milk to glaze.

Place the tin on the hot baking tray, and bake for 30-35 minutes until pale golden. Sift icing sugar over the tart, and serve warm.-Window To News