Zesty orange marzipan
Homemade marzipan out does shop-bought every time, if orange isn't your thing try ginger or cinnamon - it's simple too
Marzipan Eccles tarts
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Makes 6
Skip to ingredients
- 300g leftover dried fruitlike raisins, sultanas, currants
- 2 eating applesor pears, cored and grated
- 50g demerara sugarplus a little extra to decorate
- 100g leftover marzipangrated
- ½ tsp ground cloves
- 1 tsp ground cinnamon
- 500g block puff pastry
- little flourfor rolling
- 1 eggbeaten
Nutrition: per serving
- kcal568
- fat23g
- saturates10g
- carbs82g
- sugars56g
- fibre2g
- protein8g
- salt0.8glow
Method
step 1
Mix the dried fruit, grated apple or pear, Demerara sugar, marzipan, cloves and cinnamon.
step 2
Divide the pastry into 6. Then assemble tarts one by one. Halve a chunk of pastry and roll out each halve to a circle about the thickness of a 50p piece on a floured surface. Spoon a sixth of the filling into the centre of one circle in a pile. Brush edges with egg, and lift the second pastry circle on top. Gently press down on the fruit to push out as much air as you can. Press the pastry edges to seal. Use an appropriate sized bowl, glass etc to help you trim the edges to a neat circle. At this stage, you can cover and chill the tarts overnight, or freeze for 1 month. Defrost before continuing. Brush with beaten egg, then make three small slashes with a knife in a row. Repeat with remaining pastry and filling.
step 3
Pop the tarts in the fridge while you heat oven to 200C/180C fan/gas 6. When the oven is nice and hot, brush tarts all over with egg and sprinkle each with a little more sugar. Bake for 20 - 25 mins, until golden, then eat warm with ice cream or custard.
