Ingredients

• flour
• for dusting
• about 275g/10oz readymade all-butter puff pastry
• 500g/1lb 2oz white marzipan
• 500g/1lb 2oz plums
• cut in half
• stones removed
• then each half cut in half again
• light muscovado sugar
• to taste
• 1 free-range egg
• lightly beaten
• 250g/9oz mascarpone
• 1 small orange
• grated zest and juice only
• 1 tbsp orange flower water
• 25g/1oz icing sugar

Directions

• For the tart
• preheat the oven to 200C/ 400F/gas 6. Line a square or rectangular baking tray with parchment paper.
• On a lightly floured work surface
• roll the pastry to a 0.5cm/â…›in thickness. Use the rolling pin to lift it onto the baking tray and trim to fit.
• Roll out the marzipan so that it will sit on top of the pastry leaving a 3cm/1in clear border of pastry all the way round
• then place it on top of the pastry.
• Dot the plums on top of the marzipan
• then sprinkle with the sugar (how much you use will depend on the sweetness of the plums; remember the marzipan is very sweet).
• Brush the pastry border with the beaten egg then bake in the oven for about 20 minutes
• or until the pastry is puffed up and golden-brown and the marzipan is nice and gooey.
• Meanwhile
• for the orange mascarpone
• beat all the orange mascarpone ingredients together.
• Serve slices of the hot tart with the cold mascarpone cream.