On a floured work surface, roll out the
pastry to the thickness of a £1 coin. Lift
the pastry over your rolling pin and use
to line a 20 x 30cm rectangular fluted
tart tin, leaving a rim of overhanging
pastry. Chill for at least 30 mins.
Heat oven to 200C/180C fan/gas 6.
Line your pastry case with baking
parchment, then fill with baking beans.
Blind-bake for 15 mins, remove the beans
and parchment, and bake for a further
10 mins until the pastry is pale golden
and biscuity. Leave to cool.
Reduce oven to 170C/150C fan/gas 3.
In a bowl, cream the butter and sugar
until pale and creamy. Add the eggs, one
at a time, whisking well between each
addition. Stir in the flour, almonds, dried
fruit, cherries, half the orange zest, and
the spices. Spread the jam over the base
of the tart case, then dot the cubes of
marzipan over the top. Pour over the
cake mixture and smooth with a spatula.
Bake for 35 mins until golden and risen.
Leave to cool in the tin.
If you want to brown the tops of your
marzipan balls, heat the grill to medium.
Put the marzipan balls on a baking tray
lined with baking parchment and place
under the grill for 1-2 mins until golden – make sure you keep an eye on them,
as they will burn easily. Let cool. To make
the icing, mix the icing sugar with enough
orange juice to make a thick, smooth
icing. Drizzle the icing over the tart, top
with the toasted marzipan balls, flaked
almonds and the remaining orange zest.
Cut into squares to serve. Will keep for
5 days in a sealed container.