|Unsalted butter, room temperature||7 tbsp|
|Superfine sugar||1/2 cup|
|Ground almonds||1 cup|
|Almond extract||few drops|
|Egg, beaten, plus extra to glaze||1|
|Puff pastry||16 oz|
|Confectioners' sugar||for dusting|
Make an almond paste. Cream together the butter and sugar in a bowl until pale and smooth. Add the almonds and almond extract, then the egg, and mix together until smooth.
Roll out half the pastry thinly on a lightly floured surface and trim to a 10 inch circle using a dinner plate as a guide. Place on a wetted baking sheet, then spread the almond paste over the top, leaving a 1 inch border of pastry around the edges. Arrange the plums in a single layer on top. Brush the pastry border with a little beaten egg.
Roll out the remaining pastry thinly and trim to a circle a little larger than the first. Cut 5 or 6 swirly S shapes out of the center of the pastry, then lift over a rolling pin and position on the almond paste. Press the edges together to seal and trim to neaten, if needed. Push up the edge to separate the pastry layers slightly, then flute .
Brush the top with beaten egg and bake in a preheated oven, at 400°F, for 25–30 minutes, until well risen and golden. Let cool slightly, then dust the top with confectioners' sugar and serve cut into wedges with cream.
Recipe courtesy of All Colour Cookbook