Description
Fresh damson, plus flakey puff pastry - a heavenly match
Ingredients
- 350g damsons, halved and stoned
- 3 tbsp golden caster sugar
- 400g puff pastry
- 100g white marzipan
- 3 tbsp ground almonds
- 1 egg, beaten
Instructions
- Put the damsons in a pan with the sugar and a splash of water and simmer until the fruit breaks down a little, then cool.
- Halve the pastry, roll one piece out to approx 16 × 20cm and lift it onto a baking sheet. Roll the marzipan out and lay it in the centre of the pastry, leaving a gap around the edge. Spoon damsons on top and sprinkle over the ground almonds. Brush around the edge of the pastry with egg, then roll out the second piece of pastry and put on top. Seal the edges, press them down, then trim the excess. Use a sharp knife to slash the top of the pastry in 2 or 3 places. Brush the top with egg and chill the slice for 20 minutes.
- Heat the oven to 200C/fan 180C/gas 6. Bake the slice for 30-40 minutes or until the pastry is risen and golden and the damsons begin to bubble through the slashes. Cool a little before slicing. Serve with custard, if desired