Plum And Marzipan Tart - cooking recipe

Ingredients

1 1/4 cups all-purpose flour, plus extra to dust
1/2 cup butter or margerine
1/3 cup powdered sugar
1 tsp vanilla extract
1 None egg yolk + 1 whole egg
1 lb marzipan
3/4 cup granulated sugar
1 lb plums, pitted and sliced
2 tbsp lemon juice
3 tbsp blackcurrant cordial
2-3 tbsp cornstarch, mixed with 4 tbsp water to form a slurry
1 tbsp sliced almonds, toasted

Preparation

For the tart shell, mix the flour, butter, powdered sugar, vanilla extract and egg yolk together then knead until smooth. Wrap in plastic wrap and chill for 1 hour.
Preheat the oven to 325\u00b0F. Grease a 10 inch tart pan with butter. Roll out the dough on a lightly floured work surface into a 10 inch circle then use to line the tart pan and prick several times with a fork.
For the filling, knead together the marzipan, whole egg and 1/3 cup granulated sugar until smooth. Transfer the mixture to a piping bag with a fluted tip and pipe rosettes over the base of the tart shell. Bake for 20-25 mins, until golden. Cover the marzipan with foil if it becomes too dark. Remove the tart from the oven and set aside to cool.
Bring the plums, lemon juice, blackcurrant cordial, remaining sugar and 2/3 cup water to a boil then simmer for 2-3 mins. Add the cornstarch slurry and simmer, stirring, until the mixture becomes very thick. Pour over the marzipan then chill for 1 hour, until the tart has set. Serve sprinkled with toasted almonds.