Ingredients

• about 75g/3oz light muscovado sugar
• about 9 ripe large plums
• halved and stones removed
• 100g/3½oz marzipan
• 1 x 320g/11½oz pack all-butter puff pastry
• ice cream
• cream or crème fraîche
• to serve (optional)

Directions

• Preheat the oven to 220C/425F/Gas 7 (200C fan).
• Sprinkle the sugar over the base of the cake tin in an even layer.
• 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 for 25-30 minutes
• or until the pastry is crisp and golden-brown and the plums are tender.
• Loosen the edges of the tart
• then turn out onto a plate and serve with ice cream
• cream or crème fraîche.