Plum Squares With Marzipan Crumble
Plum Marzipan Squares
Buttery almond shortbread bars layered with juicy plums and a marzipan-studded crumble topping.
These plum squares sit between a fruit bar and a small tart: sturdy enough to pick up, but tender enough to feel like a proper dessert. The base is an almond shortbread pressed directly into the pan, so there is no rolling pin or pastry shaping involved.
The filling keeps the focus on ripe plums. A little sugar softens their tart edge, while cornstarch catches the juices so the middle sets into a glossy layer instead of soaking the crust.
Marzipan gives the crumble its character. It breaks into small almond-rich crumbs with flour, brown sugar, butter, and sliced almonds, then bakes into a fragrant topping with crisp edges and soft pockets.
Let the pan cool fully before slicing. The bars taste good warm, but clean squares come from patient chilling, and the almond-plum flavor is even better after a few hours in the refrigerator.
Nutrition (per serving)
Directions
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1
Heat the oven to 375°F. Line an 8-inch square baking pan with two crossed strips of parchment, leaving overhang on all sides so the slab can be lifted out later.
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2
Make the crust by pulsing the crust flour, almonds, salt, granulated sugar, and almond extract in a food processor until the almonds are finely ground. Add the cold butter and process until the mixture gathers into large, damp clumps.
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3
Press the crust mixture evenly across the bottom of the prepared pan and slightly up the sides. Bake for 15 minutes, until the surface looks set and just pale golden, then cool while you make the topping and filling.
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4
For the crumble, pulse the crumble flour, marzipan, brown sugar, and salt until the marzipan is broken into small bits. Add the cubed butter and pulse until coarse crumbs form, then stir in the sliced almonds.
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5
Toss the sliced plums with the granulated sugar and cornstarch until the fruit is evenly coated and the dry ingredients have disappeared.
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6
Scatter about 1/2 cup of the crumble over the cooled crust. Spread the plum filling over it in an even layer, then sprinkle the remaining crumble across the top.
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7
Bake for 35 to 40 minutes, until the plum juices bubble thickly near the center and the crumble is golden. If the top browns before the filling bubbles, loosely cover the pan with foil.
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8
Cool the pan completely, then chill until firm for the cleanest cuts. Lift out with the parchment, slice into 16 squares, and dust lightly with powdered sugar if desired.
Ingredients
- All-Purpose Flour For The Crust:1 cup
- Toasted Sliced Almonds Or Almond Flour For The Crust:1/2 cup
- Fine Sea Salt For The Crust:1/4 teaspoon
- Granulated Sugar For The Crust:1/4 cup
- Almond Extract:1/4 teaspoon
- Cold Unsalted Butter For The Crust:1/2 cup
- All-Purpose Flour For The Crumble:2/3 cup
- Almond Paste Or Marzipan:3 1/2 ounces
- Packed Light Brown Sugar:1/3 cup
- Fine Sea Salt For The Crumble:1/4 teaspoon
- Cold Unsalted Butter For The Crumble, Cubed:4 tablespoons
- Toasted Sliced Almonds For The Crumble:1/4 cup
- Fresh Plums, Pitted And Thinly Sliced:1 pound
- Granulated Sugar For The Filling:3 tablespoons
- Cornstarch:1 1/2 tablespoons
- Powdered Sugar For Serving:as needed
Tips & Notes
- Use plums that are ripe but not collapsing; very soft fruit can make the bars harder to slice.
- If using almond paste instead of marzipan, crumble it with your fingers before adding it to the processor.
- The squares keep well refrigerated for several days and can be frozen in a tightly sealed container.
