Apple tart with marzipan & quince

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
4 4
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 12
  • 200 g cold marzipan paste
  • 200 g Schmand
  • 2 (approx. 300 g; e.g. Elstar) Apples
  • 3 TABLESPOONS Lemon juice
  • 1 (270 g) Roll of fresh puff pastry (refrigerated shelf)
  • 7-10 Tbsp Flour
  • 2 TABLESPOONS demerara sugar
  • 100 g Quince jelly (glass)
  • baking paper

Directions

  1. 1

    Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Coarsely grate marzipan on a kitchen grater. Add sour cream and mix with the Schneeb

  2. 2

    Wash the apples and prick out the core. Slice or cut the apples into thin slices. Sprinkle with lemon juice immediately.

  3. 3

    Line a baking tray with baking paper. Unroll puff pastry and remove paper. Roll out a little thinner (approx. 28 x 32 cm) on a slightly floured work surface. Place on the baking tray and pull up slightly at the edge.

  4. 4

    Prick the dough several times with a fork.

  5. 5

    Spread the dough with the marzipan mixture. Spread apple slices on top and sprinkle with sugar. Bake in a hot oven for 15-20 minutes. Warm up the quince jelly. Spread the quince jelly on the tart while still hot. Let it cool down.

Nutrition Facts

KCAL
260 kcal
CARBS
26 g
FATS
15 g
PROTEINS
4 g