Plum tart with marzipan almond crumble

This wonderful plum tart is topped with an irresistible marzipan and almond crumble. Richly almond-flavoured and wonderfully juicy from the fresh plums, it’s a dream dessert for marzipan lovers. Every element works perfectly together – the buttery almond pastry, the juicy plum filling and the crisp, golden crumble. Highly recommended!

Serves 10–12.

Ingredients for almond shortcrust pastry:

• 150 g plain flour
• 85 g ground almonds
• 115 g cold butter, diced
• 35 g icing sugar
• 30 ml double cream, chilled
• 1 large egg yolk
• a pinch of salt

Sift the flour into a bowl, add the ground almonds and butter, then rub together (or cut in with a pastry cutter or knife) until the mixture resembles coarse breadcrumbs. Add the egg yolk, double cream, icing sugar and salt, then quickly bring the dough together. Alternatively, prepare the dough in a food processor.

Shape into a disc, wrap in cling film and chill for at least 1 hour.

Ingredients for marzipan almond crumble:

• 100 g plain flour
• 140 g marzipan
• 65 g light brown sugar
• 85 g cold butter, diced
• 35 g flaked almonds

Place the flour, marzipan and sugar into a food processor. Add the butter and pulse until coarse crumbs form. Stir through the flaked almonds. Refrigerate until needed.

Ingredients for plum filling:

• 900 g plums, stoned and cut into wedges
• 50 g caster sugar
• 2 tablespoons potato starch (or cornflour)

Toss the plums with the sugar and potato starch until evenly coated.

To assemble:

Grease and lightly flour a 27 cm tart tin or a 20 × 30 cm rectangular tart tin, shaking out any excess flour.

Roll out the chilled pastry to about 3 mm thick and use it to line the tin. Refrigerate for another 30 minutes. Lightly dust the pastry with a little flour, line it with baking paper, and fill with baking beans or dried beans or rice.

Preheat the oven to 220°C. Reduce the temperature to 190°C and bake the pastry case for 15 minutes. Remove the paper and baking beans, reduce the oven temperature to 180°C, and bake for a further 5–8 minutes, or until lightly golden. Leave the pastry case to cool.

Sprinkle ¾ cup of the crumble over the base. Arrange the prepared plums on top. Scatter the remaining crumble evenly over the fruit.

Bake at 180°C for 35–40 minutes, or until the plums are tender and the crumble is beautifully golden. If the tart begins to brown too quickly, loosely cover it with aluminium foil. Allow to cool before serving.

Store at room temperature.

Enjoy!

Recipe source: Bajaderka (adapted from Bon Appétit).