splash of whisky (optional)
150ml/5fl oz double cream
25g/1oz toasted flaked almonds (optional)
Roll out the puff pastry thinly and dock the surface with a fork. Cut out four discs or squares. Place in the fridge to rest.
Stone the plums by cutting them in half. Cut the plums into wedges using a sharp knife. Remove the tarts from the fridge and place on a non-stick buttered baking tray. Lightly brush the edges of the tarts with melted butter and place the thinly sliced marzipan on the top of each of the tarts. Arrange the sliced plums around the top, drizzle with the melted butter and sugar and bake in a preheated oven (200C/400F/Gas 6) for about 15-20 minutes, until golden brown on the base.
While they are cooking, whip the double cream until thick, then fold in a splash of whisky (if using) and place in the fridge. Remove the tarts from the oven and glaze with a little of the remaining butter. Place on the plates and serve with a spoonful of the double cream mixture in the centre and sprinkle with toasted almonds if using.
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