- 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
- 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.