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Prepare to the end of step 5 up to 4 hours ahead and chill. Allow an extra 10 minutes baking time, prior to adding the marzipan.
Remove the pastry from the fridge about 30 minutes beforehand. Preheat the oven to 220°C, fan 200°C, gas 7.
Halve and stone the plums and peaches, then cut each half plum into 3 wedges, and each half peach into 4 wedges, and put in a bowl. Add the thyme and toss together.
Shape the pastry into a thick disc, then roll out on a floured surface to a circle roughly 35cm in diameter. It doesn’t need to be a perfect circle; uneven edges add to the rustic look. Transfer to a large baking tray lined with baking paper.
Lightly brush the centre of the pastry with beaten egg white, leaving a border of about 4cm all around. Sprinkle with the ground almonds or semolina, which will absorb the juices from the fruit. Pile the fruit on to the tart, leaving the border free.
Drizzle with about 1 tablespoon of the honey, then fold in the sides of the pastry, pinching into pleats, as needed. Brush the exposed pastry with egg white and scatter the sugar over this border.
Bake in the oven for 15 minutes, then scatter the marzipan over the filling and bake for a further 10-15 minutes until the pastry is crisp and golden and the fruit is tender.
Let the tart rest for at least 10 minutes. Warm the remaining honey and brush it over the fruit to give it a lovely gloss, then scatter over the extra thyme.
Serve slightly warm, or at room temperature, with clotted cream, crème fraîche, or ice cream.