toasted flaked almonds. Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Melt 50g (2oz) butter, 50g (2oz) caster sugar and 1 tsp almond extract in a 20cm (8in) ovenproof frying pan over a medium heat. Mix to a golden caramel. Halve and stone 500g (1lb) ripe plums, place cut side up in the pan so they cover the base snugly and put a square of marzipan in each stone-hole. Leave to cool slightly. Unroll a 320g pack ready rolled all butter puff pastry and cut out a circle 2cm (1in) wider than the pan. Carefully place over the plums, pressing down the sides to ensure the pastry goes to the edge. Prick with a fork, brush with beaten egg, then bake for 20-25 minutes. Cool for 5-10 minutes in the pan, then run a sharp knife between the pastry and the edge, place a serving plate over the top, invert the pan and scatter over 1 tbsp toasted flaked almonds and serve.
