This warm, comforting tart makes a great alternative to Christmas pudding. Use darker skinned and very firm plums, so they retain their shape while cooking. If you want to get ahead, build the tart complete with its marzipan topping a day or so before, and refrigerate; only add the plums when you’re ready to bake, though.
udding at Christmas doesn’t actually need to be Christmas pudding. It feels right, though, to pinch or borrow from the best bits of other; the redcurrant jelly from the roast; the sherry from whoever’s cracking on. This is my kind of dessert: alternative but traditional at the same time.pudding. Use darker skinned and very firm plums, so they retain their shape while cooking.
Brush the pastry all over with the egg yolk, then scatter the demerara sugar all around the border. Prick the inner rectangle of pastry all over with a fork, then coarsely grate over the marzipan and scatter over the orange zest and salt. In a bowl, mix the plum quarters with the cinnamon, cornflour and a tablespoon of the sherry, then arrange the fruit decoratively, and overlapping slightly, on top of the marzipan. Discard any remaining liquid in the bowl.
Bake for 25 minutes, turning the tray once halfway, until the pastry is golden and the plums have softened but still hold their shape. Take out of the oven, put the tray on a rack and leave to cool slightly. To make the glaze, put the remaining 45ml sherry and the redcurrant jelly in a small saucepan on a medium-high heat and cook for two to three minutes, until the mix is bubbling furiously and turns slightly syrupy. Using a pastry brush, gently dab the glaze all over plums, then slice the tart and serve with creme fraiche or hot custard.
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