25g golden caster sugar
800g firm plums, halved & stoned
100g golden marzipan
40g ground almonds
500g puff pastry
you will need a 28cm oven proof pan
Pre-heat the oven to 200°C.
Melt the butter in the pan over a medium heat on the hob. Spoon in the sugar and one tablespoon of water and cook for a few minutes, stirring until the mixture is lightly browned. Remove from the heat and put in the plums, cut side up.
Cut the marzipan into as many pieces as you have plum halves and put a chunk in the hole of each plum. Sprinkle a small pile of ground almonds over each plum half.
Roll out the pastry and trim to 3cm larger than the pan all round. Lift the pastry onto the pan and tuck it down between the plums and the inside of the pan. Chill the tart in the fridge ready for baking - this can be done upto 24hrs ahead.
Bake for 30-35 minutes, until the pastry has risen and is crisp & golden. Cool for 10 minutes then place a large flat plate with a rim over the pan. Now, invert the tart onto the plate being very careful not to spill any liquid...or burn your hands.
Serve warm with cream.
taken from Mary Cadogan BBC Good Food