Apple and marzipan tart with salted caramel
, Updated Feb 18, 2018
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This simple apple and marzipan puff pastry tart is absolutely divine! Serve warm with a generous drizzle of salted caramel and maybe a scoop of vanilla ice cream.
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.
Apple and marzipan tart with salted caramel
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
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.
