This is a tray bake for the season. The light almond flavoured scone base is topped with plums and marzipan. The combination of flavours makes this one of my favourite recipes. I took it a lunch party and it was very popular, so I thought I would share it with you.
You will need a shallow tin measuring 7x11ins (18x28cm). Makes 15 squares.
450g (1lb) plums – red if possible 225g (8oz) self raising flour 75g (3oz) butter 40g (1½oz) caster sugar Few drops almond extract 1 egg 1-2 tbsp milk Topping 40g (1½oz) butter 40g (1½oz) caster or demerara sugar 75g (3oz) marzipan
Heat the oven to Gas 6/200C/400F.
Grease the tin and line the base with silicone paper.
Halve the plums, remove the stones then cut into thick slices.
Rub the butter into the flour, stir in the sugar.
Beat the egg with a fork, make it up to 4fl oz with the milk and add the almond extract. Mix into the flour with a knife to make a soft dough. Form into a ball without kneading, then roll it out lightly on a floured surface to fit the base of the tin.
Place it in the tin and press flat.
Arrange the plum slices over the surface and cut the marzipan into small pieces, roll into balls and press them among the plums.
Melt the butter and pour it evenly over the top and sprinkle with the sugar.
Bake for 25-30 minutes or until the plums are soft and you can see that the scone base is firm.
Allow to cool slightly before cutting into 15 squares.
It is delicious served with cream or crème fraiche and served warm if for a dessert. These are best eaten the day they are made, but any leftover can be warmed in the oven or microwave to refresh them.