Apple, Thyme & Marzipan Tart (heaven and easy!!!)

>> Friday, 30 July 2010

I can't claim that this was a carefully thought-out creation, it was actually a random mix resulting from my 'moving-house-soon' cupboard and freezer leftovers. The apple and thyme work really well together though and the marzipan adds a lovely sweetness to the whole thing. So it has been a successful experiment.

I've made this twice now in the space of a week and it will definitely become one of my dessert standbys. I always have the ingredients stashed away, so if you drop in for dinner in the new house of feedahappy life soon, this might be served!!

The tart is really simple to make. You can prepare, bake and have it on the table in 25 minutes.

I've made mine as individual tarts, but I quite like the idea of making a giant one and bringing it out to the middle of the table either sliced into generous portions or letting guests attack at will!! Competitive dessert eating may not bring out the best qualities of your friends though!!

On the marzipan front, I had a block in the cupboard, which I rolled to the required shape for this, Ready rolled marzipan will make this easier though, particularly if you're making one large one.

Apple, Thyme and Marzipan Tart (serves 6)

  • 3 medium-sized, sweet apples (I used Pink Ladies), sliced thinly
  • Block of marzipan
  • Sheet of ready rolled puff-pastry
  • handful of thyme sprigs
  • 2 tbsp apricot jam (optional)
Step 1: Preheat oven to 180c

Step 2: Roll out pastry and placed on lightly greased baking sheet

Step 3: Cut into required portions (one sheet should make 6 rectangular tarts)

Step 4: Roll out your marzipan to fit inside the filo rectangles (leaving a 1cm gap between the pastry and marzipan edge)

Step 5: Lay the sliced apples on top of each other to cover the marzipan. Melt the jam in the microwave for 1 minute and brush over the apples (this acts as a glaze)

Step 6: Sprinkle over the thyme leaves

Step 7: Bake in the oven for 15-20 minutes until golden

Step 8: Serve warm with cream

Hope you enjoy,
Helen x

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