Plum and marzipan crostata

Ingredients for 1 servings:

• 125 g butter, cold
• 250 g flour
• 3 tbsp water, cold
• 25 g raw cane sugar
• ¼ tsp salt
• some cream for spreading
• 600 g plums, also frozen
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 100 g marzipan paste
• 50 ml cream
• n. B. almond flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

quick, easy, versatile and delicious

For the dough: Finely dice the butter and knead it with flour, water, sugar, and salt to form a shortcrust pastry. Wrap the dough in cling film and refrigerate. For the filling: Meanwhile, wash the plums, remove the stones, and cut them in half. If using frozen plums, thaw them and drain well. Mix the plums with the maple syrup, lemon juice, and cornstarch. Set aside and let the juice draw out. Finely grate the marzipan mixture into a bowl. Add the cream and use a fork to mix until spreadable. Roll out the dough on a piece of baking paper into a 30-32 cm circle. If necessary, cut out using a cake ring (leftovers can be used to make cookies and baked). Transfer the dough to a baking sheet. Spread the marzipan mixture evenly over the dough, leaving a 3-4 cm border free. Arrange the plums on the cream, fold the edge of the dough over the filling, and spread with the cream. Sprinkle with flaked almonds and bake in a preheated oven at 190°C (convection oven) for about 35 minutes. The crostata tastes delicious warm or cold with cream. Depending on the season, the plums can be replaced with any fruit, such as apples, apricots, or cherries.