Plum & marzipan pie

Makes 1 large pie (serves 6-8) Prep 50 mins plus chilling and cooling Cook 50 mins pastry only

225g cold butter, diced

350g plain flour

50g icing sugar

1 large egg yolk (save the white for

brushing the pastry)

1kg plums, stoned and quartered 100g caster sugar, plus extra for

sprinkling

2 tsp cornflour

1 tbsp ground almonds

1 tsp almond extract

200g marzipan, cut into 1.5cm cubes

1 Blend the butter and flour with ¼ tsp salt in a food processor until it resembles damp crumbs. Add the sugar and whizz again.

2 Whisk the egg yolk with 2 tbsp cold water, and drizzle over the flour mixture. Pulse the mixture once more, keep going until it starts to form larger clumps. If the mixture seems too dry, add a little more water a teaspoon at a time, but no more than 3 tsp in total.

3 Tip out onto a surface and briefly knead the dough to form a smooth ball. Avoid overworking or it will become tough. Flatten the dough into a puck shape and wrap well. Chill for at least 30 mins. Will keep for up to two days, or freeze for two months.

4 Tip the plums, sugar and cornflour into a pan, then toss to coat. Simmer for 3-5 mins, until the plums have begun to soften. Tip into a sieve over a bowl. Leave for 30 mins-1 hr, until the juice has collected in the bowl.

5 Divide the dough into two pieces, one slightly larger than the other. Re-wrap the smaller piece and set aside. On a lightly floured surface, roll the rest to the thickness of a 50p, or until large enough to line the base of a pie dish, with a little pastry overhanging. Roll the dough over a rolling pin, lift into the dish and press well into the corners. Scatter the almonds over the base.

6 Stir 2 tbsp of the strained plum juice and the almond extract into the plums. Spoon the filling into the pie dish, dotting the marzipan between the layers of plums. Heat the oven to 190C/170C fan/gas 5 and place a baking sheet on the middle shelf.

7 Make a pastry lattice (see, left) with the remaining pastry to top the pie. Whisk the reserved egg white and brush over the pastry. Scatter with a little sugar, then place on the baking sheet and bake for 45 mins until golden. Cool for 10 mins before serving. PER SERVING (8) 618 kcals, fat 28g, saturates 15g,

carbs 80g, sugars 47g, fibre 4g, protein 8g, salt 0.2g