This simple apple and marzipan tart is dessert heaven! Serve warm with a generous drizzle of salted caramel and maybe a scoop of vanilla ice cream.
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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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Servings: 2 small tarts
Author: Lucy Parissi


  • 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


  • 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.