Prep:  1.  Prep the fruit layer:

Peel quarter and core the apples

Cut the quarters into thick slices, (each quarter into 3 or 4 pieces)

Slice the plums on four sides of the stone which can then be discarded

In a shallow sided ovenproof dish spread the butter thickly

Place the apple slices and the plum pieces in a circular pattern

Pack the fruit pieces closely and then sprinkle with brown sugar and cinnamon

2. Prep the pastry:

Sieve the flour into a mixing bowl

Grate the butter using a processor

Put the butter into the flour and mix well with a knife

Add about 120ml ice cold water and stir in to create a pastry dough

Add more water if there are still some floury remains.

Turn the dough onto a floury work top and knead lightly

Shape into a ball and roll lightly until the pastry is the same size as the top of the dish

3. Prep the layers:

Roll out the marzipan to the size of the top of the cooking dish

Place over the fruit tucking the edges down the side between fruit and dish

Finally cover the marzipan with the thick pastry and neaten the edge to fit the dish

Brush the top with beaten egg to give a golden and crisp finish

Cook at 200ºC or Gas mark 6 for 25 – 30 minutes until golden

Carefully remove the dish from the oven

Serve it from the dish OR place a large serving plate over the pastry top and turn over the two dishes to allow the pastry to become the bottom layer, similar to tart-tatin.

Carefully ease of the cooking dish and serve the dessert ‘tart-tatin’ style