Apple Marzipan Puff Pastry Tart Recipes

APPLE MARZIPAN PUFF PASTRY TART

Apple Marzipan Puff Pastry Tart image

This is a variation on a puff pastry tart recipe: the marzipan adds a sweet extra layer to this dessert. Autumn is the time to try it out when the apples are sweet and crisp. I like using McIntosh apples as they are an excellent baking apple with not too much liquid, but other types like Lobo can be used. This is a super easy recipe for apple pie and makes a spectacular presentation at a dinner party.

Provided by ChristinaT

Categories Desserts Pies Tarts Fruit Tart Recipes

Time 1h

Yield 12

Number Of Ingredients 11

Ingredients

1 sheet frozen puff pastry, thawed
1 (4 ounce) package marzipan
3 large McIntosh apples - peeled, cored, and sliced
3 tablespoons cornstarch
2 tablespoons cold butter, cut into small cubes
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon, or more to taste
⅛ teaspoon ground nutmeg
¾ cup brown sugar, or to taste
¼ cup chopped lightly toasted pecans
1 egg, beaten

Steps:

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or aluminum foil.
Roll puff pastry out into a 14- to 15-inch circle on a floured surface. Place onto the prepared baking sheet.
Place marzipan between 2 pieces of plastic wrap and roll into a circle about 11 inches in diameter. Remove plastic wrap and place marzipan in the center of the puff pastry.
Toss apples, cornstarch, butter, flour, cinnamon, and nutmeg together in a large bowl. Add brown sugar and toss quickly.
Arrange the apple slices in concentric circles onto the marzipan, leaving about 3 inches of pastry free at the edges. Pile the apple filling high up in layers and add all the dry bits remaining in the bowl. Sprinkle with pecans.
Fold edges of the puff pastry up around the filling, leaving center open and pinching the edges where it overlaps. Press pastry gently around the filling to squeeze out any excess air in between. Brush a little egg around the top.
Place in the preheated oven and immediately reduce the temperature to 350 degrees F (175 degrees C). Bake until puff pastry is golden brown and apples are fork-tender, 35 to 40 minutes.

Nutrition Facts : Calories 276.5 calories, Carbohydrate 38.3 g, Cholesterol 20.6 mg, Fat 13.2 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 3.4 g, Sodium 75.1 mg, Sugar 23.7 g

APPLE PUFF PASTRY TART

Apple Puff Pastry Tart image

A delicious mix of sweet and tart that will truly amaze your senses. The pastry adds dimension as well. It's like apple pie without the fork!

Provided by MichelleSchaffer

Categories Desserts Pies Tarts Fruit Tart Recipes

Time 40m

Yield 12

Number Of Ingredients 5

Ingredients

1 (17.5 ounce) package frozen puff pastry, thawed
1 (8 ounce) package cream cheese, softened
4 Granny Smith apples, peeled and diced
½ cup white sugar
2 teaspoons ground cinnamon

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Unroll puff pastry sheets onto a floured work surface. Cut each sheet into 6 small squares. Arrange squares on 2 baking sheets. Spread cream cheese over the center of each square.
Mix apples, sugar, and cinnamon together in a separate bowl. Spoon mixture onto the squares. Pinch corners of each square together.
Bake in the preheated oven until puffed up and golden, 20 to 25 minutes.

Nutrition Facts : Calories 343.6 calories, Carbohydrate 33.3 g, Cholesterol 20.5 mg, Fat 22.1 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 8 g, Sodium 157.4 mg, Sugar 13.4 g

MINCEMEAT, MARZIPAN & APPLE TARTE FINE

Mincemeat, marzipan & apple tarte fine image

Serve this festive French-inspired mincemeat, marzipan and apple tarte with crème fraîche to cut through the sweetness. It's a fabulous Christmas dessert

Provided by Good Food team

Categories Dessert

Time 55m

Number Of Ingredients 8

Ingredients

320g sheet ready-rolled puff pastry
5 tbsp mincemeat (check it's vegetarian, if needed)
200g ready-to-roll marzipan
icing sugar, for dusting
4 medium Granny Smith apples
25g cold butter, cut into small cubes
25g golden caster sugar
crème fraîche, to serve

Steps:

Line a baking sheet with baking parchment, and unroll the pastry on top. Prick all over with a fork, then spread the mincemeat over the pastry so it's covered in a thin layer, leaving a 1cm border around the edges. Chill for 20 mins.
Roll the marzipan out on a work surface dusted with icing sugar to a roughly 30 x 21cm rectangle that's about 2mm thick. Drape it over the rolling pin and lay over the pastry, on top of the mincemeat layer. It should fit neatly in the middle of the pastry, within the border. Chill for another 20 mins.
Heat the oven to 200C/180C fan/gas 6 with a baking sheet inside. Peel and core the apples, but keep them whole. Using a mandoline or sharp knife, thinly slice the apples crosswise, so you end up with thin apple rings. Arrange the apple rings over the marzipan in an overlapping tight spiral shape that goes from the outside into the centre, or in neat overlapping lines. Dot over the butter and sprinkle with the sugar.
Bake for 35-40 mins until the apples are golden and caramelised, and the pastry is cooked through. Serve in small slices with crème fraîche. Will keep, covered in the fridge, for up to three days.

Nutrition Facts : Calories 231 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

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