Steps
- Rub 225g of cold unsalted butter into 350g of all-purpose flour and ¼ teaspoon of salt until crumbly. Stir in 50g of icing sugar.
- Separate 1 large egg, reserving the white. Mix the yolk with 2 tablespoons of cold water and work into the flour mixture, adding a little more water only if dry. Knead briefly, wrap, and chill for 30 minutes.
- Heat 1kg of pitted quartered plums, 100g of superfine sugar, and 2 teaspoons of cornstarch in a pan for 3-5 minutes, until softened. Strain over a bowl for 30-60 minutes, stirring every 10 minutes.
- Return 2 tablespoons of the drained juice to the plums with 1 teaspoon of almond extract. Preheat the oven to 375°F / 190°C with a baking sheet inside.
- Roll two-thirds of the dough ⅛in / 3mm thick on a floured surface and line a 10in / 25cm pie plate. Scatter 1 tablespoon of ground almonds over the base.
- Cut 200g of marzipan into ⅝in / 1.5cm cubes. Layer the plums and marzipan in the crust. Roll the remaining dough, cut into strips, and weave a lattice over the filling.
- Seal the edges, brush with egg white, and sprinkle with superfine sugar. Bake on the hot sheet for 45 minutes, until golden with bubbling fruit, then cool for 10 minutes.