Ingredients

• 250g/9oz plain flour
• 250g/9oz very cold butter
• cut into small cubes
• ½ tsp salt
• 125ml/4½fl oz ice-cold water
• 250g/9oz caster sugar
• 75ml/3fl oz water
• 250g/9oz ground almonds
• 1 egg white
• lightly beaten
• ¼ tsp almond extract
• 8 plums
• cut into fine slices
• 1 egg
• beaten
• 500g/1lb 2oz vanilla ice cream
• 110g/4oz white caster sugar
• 2 star anise
• 110g/4oz butter
• 175ml/6fl oz double cream
• vanilla ice cream
• to serve

Directions

• For the rough puff pastry
• place the flour in a mound on the work surface and make a well in the centre.
• Place the butter and salt into the well and work them together with the fingertips of one hand
• gradually drawing the flour into the centre with the other hand.
• When the cubes of butter have become small pieces and the dough is grainy
• gradually add the iced water and mix lightly until it just comes together. Form the pastry into a ball
• flatten slightly
• wrap in cling film and refrigerate for 20 minutes.
• Flour the work surface and roll out the pastry into a 40cm/16in x 20cm/8in rectangle.
• Fold it into three like a business letter and give it a quarter-turn.
• Roll the block of pastry out as before
• and fold it into three again.
• These are the first two turns - wrap the block in cling film and refrigerate it for 30 minutes.
• Give the chilled pastry another two turns
• rolling and folding as before.
• Wrap the pastry in cling film and refrigerate for at least 30 minutes before using.
• Meanwhile
• for the tart filling
• place the sugar and water into a saucepan and bring to a gentle simmer
• stirring continuously until the sugar has dissolved.
• Bring the syrup to the boil and cook until it reaches110C/220F when measured with a sugar thermometer (this is the soft ball stage).
• Place the ground almonds into a bowl along with the egg white and almond extract.
• Pour on the sugar syrup and mix vigorously to form a thick paste. Then set aside in the fridge until completely cold.
• Preheat the oven to 210C/425F/Gas 7.
• Roll the rough puff pastry to a thickness of 3mm/1/8in. Cut out four 12cm/4½in circles and transfer to a baking sheet.
• Lightly score the centre of the pastry with a knife then brush with beaten egg.
• Dust the work surface with icing sugar
• then roll the marzipan out to a thickness of 5mm/¼in. Cut four 11cm/4in circles and place in the centre of the pastry.
• Cover the marzipan with the plum slices
• tightly overlapping
• in a circle.
• Place in the oven and bake for 15-18 minutes until the pastry is risen and golden-brown.
• Meanwhile
• for the star anise caramel
• place the sugar and star anise into a frying pan and cook
• without stirring
• until the sugar has melted and is just golden brown.
• Whisk in the butter and double cream (CAUTION: the mixture will be extremely hot. You may want to wear an oven glove) and bring to a simmer.
• Cook for 3-5 minutes until just thickened then pass through a fine sieve into a clean pan.
• To serve
• place the tart in the centre of a small plate and spoon the sauce around the edge. Finish with a spoonful of ice cream in the centre of the tart.