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 cm round flan/tart case, leaving a rim of overhanging pastry. Chill for at least 30 minutes.
Heat oven to 200C/180C fan/gas 6. Line your pastry case with baking parchment, then fill with baking beans or in my case normal uncooked rice. Blind-bake for 15 minutes, remove the rice and parchment, and bake for a further 10 minutes until the pastry is pale golden and biscuit. 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. I used an electric whisk for this. 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, and then dot the cubes of marzipan over the top. Pour over the cake mixture and smooth with a spatula. Bake for up to 60 minutes until golden and risen. Check after 40 minutes with a skewer in the centre of which should come out smooth when cooked. If it is not cooked place back in the oven for 5 minutes and repeat. If it does colour too quickly you can loosely cover with foil and cook as detailed. When cooked place on a cooling wire and 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 minutes 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.