Quick and easy apple & marzipan tarts
If, like me, you currently have a sack or two of excess apples, particularly those that are slightly 'weathered' or are less than perfect and therefore won't have great keeping qualities, these little tarts are a quick and easy way to use them up. I used leftover marzipan from a block and I wouldn't go out and buy a block if you don't have any, just substitute with a couple of table spoons of ground almonds mixed with a tablespoon of sugar and a drop or two of almond essence. The house will smell of warm apple pie and cinnamon whilst they're cooking. Put the kettle on and get a nice cup of tea ready for when they come out of the oven. A dollop of cream or Greek yoghurt, a cat to curl up with in front of the fire and you'll be set up for a lazy winter afternoon.
Apple & marzipan tarts
1 pack of all butter ready rolled puff pastry
6-8 apples, smaller are better, cored and halved (leave the peel on)
100g white marzipan (or substitute as above)
1 egg, beaten
cinnamon
2 tbsp apricot jam, warmed until runny
thyme (optional)
Line a couple of baking trays with parchment and preheat the oven to 200℃. Allow the pastry to come to room temperature for about 30 minutes and roll out a bit more so it's a little thinner. Using a cup or biscuit cutter that is larger than the apples, cut out 12-16 rounds (this will depend on the size of apples you use). Place a couple of small slices of marzipan (or ground almond mix) in the centre of each circle. Working quickly so they don't brown to much, thinly slice through each cored apple half, keeping each half together as much as you can. Place each sliced half on top of the marzipan, as in the photo. Brush egg wash around the edge and dust with a little cinnamon, then bake in a hot oven until the pastry has risen and is crisp and golden, about 20 minutes. Warm the apricot jam, in a small pan, until runny and brush over the tarts whilst they are still warm, so they are shiny and glazed. Top with a sprig of thyme if you are feeling fancy. These are best warm from the oven, or eaten within a day but they won't hang around long...' an apple (tart) a day, keeps the doctor away'.
Apple & marzipan tarts
1 pack of all butter ready rolled puff pastry
6-8 apples, smaller are better, cored and halved (leave the peel on)
100g white marzipan (or substitute as above)
1 egg, beaten
cinnamon
2 tbsp apricot jam, warmed until runny
thyme (optional)
Line a couple of baking trays with parchment and preheat the oven to 200℃. Allow the pastry to come to room temperature for about 30 minutes and roll out a bit more so it's a little thinner. Using a cup or biscuit cutter that is larger than the apples, cut out 12-16 rounds (this will depend on the size of apples you use). Place a couple of small slices of marzipan (or ground almond mix) in the centre of each circle. Working quickly so they don't brown to much, thinly slice through each cored apple half, keeping each half together as much as you can. Place each sliced half on top of the marzipan, as in the photo. Brush egg wash around the edge and dust with a little cinnamon, then bake in a hot oven until the pastry has risen and is crisp and golden, about 20 minutes. Warm the apricot jam, in a small pan, until runny and brush over the tarts whilst they are still warm, so they are shiny and glazed. Top with a sprig of thyme if you are feeling fancy. These are best warm from the oven, or eaten within a day but they won't hang around long...' an apple (tart) a day, keeps the doctor away'.
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