Dessert
Apple and marzipan tart with salted caramel
This simple apple and marzipan puff pastry tart is absolutely divine! Serve warm with a generous drizzle of salted caramel
- Serves 2 small tarts
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
We were promised snow today. I would LOVE some snow – it’s been years since flakage has been spotted in London. But instead of snow we got rain – buckets and buckets of rain. I don’t mind rain so much when I am warm and snug cuddled in front of the fireplace… but I do mind the hell out of it when I have to take Brutus out while it is pouring. Brutus is a Cyprus dog – he doesn’t get on with rain. He looks at me accusingly as if I can control the weather and refuses to go outside. Not that I blame him!
A day this dreary needed a sweet antidote and I think I have found it! This apple and marzipan tart is ready in 30 minutes and despite its utter simplicity – only five ingredients – it tastes totally divine. I have to admit to eating the whole thing by myself, it was so delicious served still warm from the oven and drizzled with salted caramel sauce. Next time I will make sure to save some to serve with vanilla ice cream.
Recipe
Apple and marzipan tart with salted caramel
This simple apple and marzipan tart is absolutely divine! Serve warm with a generous drizzle of salted caramel and maybe a scoop of vanilla ice cream.
- Serves 2 small tarts
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Ingredients
- 1 packet ready-rolled puff pastry (around 14 oz (400g))
- 2 large crisp apples
- about 100g marzipan (grated (optional))
- 2 oz (60g) unsalted butter (melted)
- 3-4 tbsp Demerara sugar
- Salted Caramel
- ⅔ cup (150g) superfine sugar ((= caster sugar))
- ⅛ cup (30ml) water
- ⅓ cup + 1 tbsp (100ml) double (heavy cream)
- 2 tbsp unsalted butter
- Pinch coarse sea salt (do not use table salt)
Method
- 1
Make the caramel. Put the sugar and water in a medium heavy-bottomed pan. Bring to the boil and cook, swirling the pan, until you have a golden caramel – this will take several minutes.
- 2
Remove the caramel from the heat and pour in the cream – be careful, this will cause the caramel to bubble and rise in the pan. Return to the heat and simmer for 3-4 minutes
- 3
Add the butter and a a generous pinch of sea salt. Stir until the butter melts and is incorporated.
- 4
Pour the caramel into a jar and cool. Store in the fridge if you have leftovers – it will keep for a week.
- 5
Preheat the oven to 350°F (180°C). Line a baking tray with greaseproof paper and sprinkle the paper with a little sugar.
- 6
Put the block of marzipan in the freezer to chill for 10 minutes. Grate the marzipan using a box grater and set aside. You only need 3-4 tbsp of grated marzipan per tart.
- 7
Slice the apples thinly either with a sharp knife or a mandoline. You can slice into wedges or cut the whole apple into thin disks.
- 8
Take the puff pastry out of the fridge and let it stand for 10 minutes. Unroll carefully and use a plate to trace two circles of puff pastry - about 6-inch (15cm) each.
- 9
Trace a smaller circle inside each tart to create a thin border and score inside it with a fork - do not pierce all the way through. You can cut small decorative shapes with the leftover pastry if you like and use them to top the tart.
- 10
Transfer the tarts to the prepared tin (you can use the paper the puff pastry came rolled in).
- 11
Brush with a little melted butter. Sprinkle the grated marzipan inside the border of each tart.
- 12
Arrange the apple slices in a fan shape over the marzipan and brush with butter. Sprinkle with a little sugar.
- 13
Bake for 30 minutes, rotating the tray halfway through. Take out of the oven and leave to cool slightly.
- 14
Serve drizzled with salted caramel and a scoop of vanilla ice cream if you like.
