Apple and marzipan tart with salted caramel
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
-
Servings
2 small tarts
-
Course
Dessert
Apple and marzipan tart with salted caramel
Report
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.
Share:
Ingredients
- 1 packet ready-rolled puff pastry around 400g | 14oz
- 2 large crisp apples
- about 100g marzipan grated (optional)
- 60 g | 2oz unsalted butter melted
- 3-4 tbsp demerara sugar
- salted caramel
- 150 g | 5.3oz | 2/3 cup caster sugar
- 30 ml | 1/8 cup water
- 100 ml | 3.3 fl oz double heavy cream
- 30 g | 2 tbsp unsalted butter
- Pinch coarse sea salt do not use table salt
Add to Shopping List
Instructions
- 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.
- 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
- Add the butter and a a generous pinch of sea salt. Stir until the butter melts and is incorporated.
- Pour the caramel into a jar and cool. Store in the fridge if you have leftovers – it will keep for a week.
- Preheat the oven to 180C (350F). Line a baking tray with greaseproof paper and sprinkle the paper with a little sugar.
- 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.
- 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.
- 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 15cm /6in each.
- 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.
- Transfer the tarts to the prepared tin (you can use the paper the puff pastry came rolled in).
- Brush with a little melted butter. Sprinkle the grated marzipan inside the border of each tart.
- Arrange the apple slices in a fan shape over the marzipan and brush with butter. Sprinkle with a little sugar.
- Bake for 30 minutes, rotating the tray halfway through. Take out of the oven and leave to cool slightly.
- Serve drizzled with salted caramel and a scoop of vanilla ice cream if you like.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
