Fine fruit tarts

Name: Fine fruit tarts
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 150 g Flour; 50 g Sugar; 1 pinch Salt; 100 g Butter; 200 g Marzipan raw mass; 150 g Icing sugar; 3 Egg Yolk; 7-10 Tbsp (size M); 125 g blue grapes; 125 g green grapes (or other fruit); 1 can(s) (315 ml) Mandarin Oranges; 2 TABLESPOONS Apricot Jam; 7-10 Tbsp Flour; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

150 g Flour
50 g Sugar
1 pinch Salt
100 g Butter
200 g Marzipan raw mass
150 g Icing sugar
3 Egg Yolk
7-10 Tbsp (size M)
125 g blue grapes
125 g green grapes (or other fruit)
1 can(s) (315 ml) Mandarin Oranges
2 TABLESPOONS Apricot Jam
7-10 Tbsp Flour
baking paper

Directions

1
Knead flour, sugar, salt and cold butter in flakes to a smooth dough. If necessary, add about 1 tablespoon of ice-cold water. Cover the dough and chill for about 30 minutes.
2
Mix the marzipan, icing sugar and egg yolks to a smooth mixture. Pour into a piping bag with star-shaped spout. Roll out the short pastry on a floured work surface to a thickness of approx. 3 mm. Cut out 6 circles (about 8 cm Ø).
3
Place carefully on a baking tray lined with baking paper. Spray a wreath from the marzipan mixture onto the edge of the cookies. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes.
4
Take out and let it cool down on a cake rack. Wash, halve and core the grapes. Drain the mandarins. Cover cakelets with fruit. Heat jam. Glaze the grapes and mandarins with it.
5
Allow to dry. Serve with whipped cream.