Puff pastry is filled with marzipan, and then topped with caramelised apples. Shop bought pastry makes these apple tarts very easy to make, making it a perfect mid week treat!
Preparation Notes: plus 10min chilling
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Yields:
6
Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Cal/Serv:
400
Ingredients
1 sheet pastry from a 375g pack all-butter puff pastry
125g
white marzipan, chilled and coarsely grated
40g
butter
4
Braeburn apples, quartered, cored and sliced
juice of 1 large lemon
25g
demerara sugar
1/2 tsp ground mixed spice
Directions
Step 1
Preheat oven to 200ºC (180ºC fan oven) mark 6. Grease the bases of six 7.5cm (3in) individual tartlet tins. Roll out the pastry sheet a little more thinly. Stamp out six 12.5cm (5in) rounds of pastry, using a saucer as a guide. Line tins and prick bases twice with a fork. Chill for 10min.
Step 2
Line with greaseproof paper and beans. Bake blind for 10min, remove paper and beans, cook for a further 10min, sprinkle in marzipan and cook for a further 5min or until marzipan melts and pastry is cooked. Heat butter in a large non-stick frying pan. Add apples, lemon juice, sugar and spice and cook over a high heat for 5min, turning as needed until most of the lemon juice has evaporated and the apples are just tender.
Step 3
Pile into warm pastry cases, then put back in the oven for 2–3min. Serve with crème fraîche.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
