Plum & Marizpan Pastries
Ingredients
375g/13oz ready-rolled puff pastry
90ml/6 tbsp plum jam
115g/4oz/ white marzipan, coarsely grated
3 red plums, halved and stoned
1 egg, beaten
50g/2oz/ flaked almonds
For the glaze
30ml/2 tbsp plum jam
15ml/l tbsp water
Method
Preheat the oven to 220°C/425°F/ Gas 7. Unroll the pastry, cut it into six equal squares and place on one or two dampened baking sheets.
Spoon 15ml/l tbsp jam into the centre of each pastry square. Divide the marzipan among them. Place half a plum, hollow-side down, on top of each marzipan mound.
Brush the edges of the pastry with beaten egg. Bring up the corners and press them together lightly, then open out the pastry corners at the top. Glaze the pastries with a little beaten egg, then press a sixth of the flaked almonds on each.
Bake the pastries for 20-25 minutes or until lightly golden.
Meanwhile, make the glaze by heating the jam and water in a small pan, stirring until smooth. Press the mixture through a sieve into a small bowl, then brush it over the tops of the pastries while they are still warm. Leave to cool on a wire rack.