EN Apple-marzipan tart
Ingredients for the shortcrust:
Quantity | Ingredient | |
For size: 6 x 5.5 cm / 4 x 7.5 cm: | ||
110 g | flour | |
35 g | sugar | |
75 g | butter | |
1 | egg yolk | |
1 pinch of | salt | |
1 knife tip | baking 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 g | flour | |
80 g | sugar | |
160 g | butter | |
1 | egg | |
1 pinch of | salt | |
1 knife tip | baking powder |
Ingredients for the marzipan filling:
Quantity | Ingredient | |
For size: 6 x 5.5 cm / 4 x 7.5 cm: | ||
50 g | soft butter | |
50 g | marzipan | |
10 g | sugar | |
1 | egg | |
50 g | flour | |
1 knife tio | baking powder | |
2 | apples | |
For size: 5 x 10.5 cm / 2 x 15.5 cm / 1-2 x 20.5 cm / 1 x 24.5 cm: | ||
90 g | soft butter | |
90 g | marzipan | |
20 g | sugar | |
1 | egg | |
90 g | flour | |
1 knife tip | baking powder | |
4 | apples |
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 very thin slices, roll them up into roses, 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.