Baked apple and marzipan tart

Name: Baked apple and marzipan tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1 pack of (300 g) Fresh, sweet short pastry (rolled out on baking paper; 38 x 24 cm; refrigerated shelf); 125 g Marzipan raw mass; 4 Boskoop apples; 75 g Sugar; 30 g Butter; 7-10 Tbsp Juice of 1 lemon; 2 Star Anise; 1 Cinnamon stick; 1 TEASPOON Cornstarch; 20 g dried cranberries; 1 Egg yolk (size M); 1 TABLESPOON Milk; 7-10 Tbsp Fat and flour; 7-10 Tbsp Icing sugar; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

1 pack of (300 g) Fresh, sweet short pastry (rolled out on baking paper; 38 x 24 cm; refrigerated shelf)
125 g Marzipan raw mass
4 Boskoop apples
75 g Sugar
30 g Butter
7-10 Tbsp Juice of 1 lemon
2 Star Anise
1 Cinnamon stick
1 TEASPOON Cornstarch
20 g dried cranberries
1 Egg yolk (size M)
1 TABLESPOON Milk
7-10 Tbsp Fat and flour
7-10 Tbsp Icing sugar
baking paper
7-10 Tbsp Dried peas

Directions

1
Remove the short pastry from the fridge 10-15 minutes before use. Unroll short pastry and remove baking paper. Place the dough in a greased, flour-spread tart tin with lift-off base (top approx. 22 cm Ø; bottom approx. 21 cm Ø; height approx. 3 cm), pressing the edge slightly. Cut off overlapping dough with a knife. Roll out the marzipan into a circle (21 cm Ø) and place on the shortcrust pastry base. Cover with baking paper and sprinkle with dried peas. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 6 minutes on the bottom shelf
2
Wash apples, dab dry and peel. Quarter apples, cut out the core. Cut the quarter into narrow slices. Caramelise the sugar in a small pan. Dissolve butter in caramel, deglaze with lemon juice. Add aniseed and cinnamon and cook apples for 2-3 minutes. Pour apples into a sieve, remove spices. Stir starch with 2 teaspoons of water until smooth. Bring the juice to the boil again, stir in the starch and cook for about 1 minute, stirring continuously. Pour juice to the apples, add cranberries and fold in. Spread on the tart
3
Roll out the rest of the dough between 2 layers of baking paper in a rectangular shape (approx. 7 x 22 cm). Cut lengthwise into strips (approx. 1 cm wide) with a wavy pastry wheel, place 5 strips on the tart at a distance of approx. 4 cm and cut to the right length. Place the remaining strips on top so that rhombs appear. Knead the remaining dough, roll out again between 2 layers of baking paper in a rectangular shape (approx. 3 x 22 cm), cut into 3 strips and place on top. Mix egg yolk with milk and brush the dough with it. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes on the bottom rack, remove from oven and allow to cool for about 1 hour. Dust with icing sugar. Whipped cream tastes good with it
4
waiting time approx. 1 1/4 hours