Damson Toast

1. Preheat the oven to 200 degrees C or 180 degrees F.
2. Medium heat the damsons in a pan. Add in the sugar and a half cup of water. Bring it to a simmer until the damsons are broken down into small pieces.
3. Transfer them in a bowl and set it aside to let it cool.
4. Now cut the pastry half, roll one piece out to approximately 16x 20 cm, and place it onto a baking sheet.
5. Roll the marzipan out. Place it in the centre of the pastry. Make sure there is a gap around the edges.
6. Gently spoon the cooled damsons on top. Evenly spread it all over the pastry. Sprinkle over the ground almonds.
7. Now brush the edges of the pastry with eggs. Then roll out the second piece of the pastry. Put it on top.
8. Firmly seal the edges. Make sure to press them down neatly. Trim the excess. Use a knife to cut the pastry into equal pieces.
9. Brush the top with the egg wash. Chill the damson toast in the refrigerator for 20 to 30 minutes.
10. Now keep the pastry in the preheated oven. Let it bake for 30 to 40 minutes until damsons begin to bubble and the toast has risen and turned golden.
11. Take the Damson toast out of the oven. Let it cool for 5 to 10 minutes in a cooling rack. Serve and enjoy!

Trivia

• Damson is also known as the damson plum. The archaic word for damson was damascene.
• Damsons were first grown in the city of Damascus.
• Romans first brought them to England and then the people of England introduced them to America.

In South and Southeast Asia, the term damson plum is known as Jambul.