EN Apple-marzipan tart

Rz Apfel Marzipan Tarte 02

Ingredients for the shortcrust:

QuantityIngredient
For size: 6 x 5.5 cm / 4 x 7.5 cm:
110 gflour
35 gsugar
75 gbutter
1egg yolk
1 pinch ofsalt
1 knife tipbaking powder
For size: 5 x 10.5 cm / 2 x 15.5 cm / 1-2 x 20.5 cm / 1 x 24.5 cm:
240 gflour
80 gsugar
160 gbutter
1egg
1 pinch ofsalt
1 knife tipbaking powder

Ingredients for the marzipan filling:

QuantityIngredient
For size: 6 x 5.5 cm / 4 x 7.5 cm:
50 gsoft butter
50 gmarzipan
10 gsugar
1egg
50 gflour
1 knife tiobaking powder
2apples
For size: 5 x 10.5 cm / 2 x 15.5 cm / 1-2 x 20.5 cm / 1 x 24.5 cm:
90 gsoft butter
90 gmarzipan
20 gsugar
1egg
90 gflour
1 knife tipbaking powder
4apples

Preparation

Working time: approx. 40-50 min. (without cooling and Baking time)    Baking time: approx. 20-35 min.
 

Preparing the shortcrust:
Work all the ingredients into a smooth dough. Wrap it in foil and put in the fridge for approx. 1 hour. Roll out the dough until it is approx. 3 mm thick and cut out the base with the tart frame. Grease the sides, cut a strip of dough to the required length and height and line the sides with it. Poke the base several times with a fork and bake at 180 °C top/bottom heat (160 °C convection oven) for approx. 10–15 minutes. Line the dough with baking paper and weigh it down with blind baking balls or pulses. Remove these again after baking.

Preparing the marzipan filling:
Blend the soft butter, marzipan paste and sugar in a standing mixer until smooth. Add the egg and continue stirring briefly. Mix flour with baking powder and gently fold in. Spread the filling evenly over the rolled-out shortcrust. Cut the apples into slices, spread them across the marzipan filling and bake them for another 10–20 minutes.
Mix a glaze as you wish, e.g. from thickened apple juice.

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