- Preheat the oven to 200 degrees C or 180 degrees F.
- 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.
- Transfer them in a bowl and set it aside to let it cool.
- Now cut the pastry half, roll one piece out to approximately 16x 20 cm, and place it onto a baking sheet.
- Roll the marzipan out. Place it in the centre of the pastry. Make sure there is a gap around the edges.
- Gently spoon the cooled damsons on top. Evenly spread it all over the pastry. Sprinkle over the ground almonds.
- Now brush the edges of the pastry with eggs. Then roll out the second piece of the pastry. Put it on top.
- Firmly seal the edges. Make sure to press them down neatly. Trim the excess. Use a knife to cut the pastry into equal pieces.
- Brush the top with the egg wash. Chill the damson toast in the refrigerator for 20 to 30 minutes.
- 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.
- Take the Damson toast out of the oven. Let it cool for 5 to 10 minutes in a cooling rack. Serve and enjoy!
- 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.