Fine fruit tarts

Name: Fine fruit tarts
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1 pack of (400 g) Ready mix short pastry; baking paper; 200 g Marzipan raw mass; 150 g Icing sugar; 4 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

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

1 pack of (400 g) Ready mix short pastry
baking paper
200 g Marzipan raw mass
150 g Icing sugar
4 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

Directions

1
Mix the dough and roll out on a lightly floured work surface or between 2 layers of cling film approx. 3 mm thick. Cut out 6 circles (approx. 8 cm Ø). Carefully place on a baking tray lined with baking paper.
2
Cut out small cookies (e.g. hearts and circles etc.) from the remaining dough and place them on a second baking tray lined with baking paper. Mix 1 egg yolk and 1 tablespoon of water. Brush the cookies with it.
3
Mix marzipan, icing sugar and the remaining egg yolks to a smooth mixture. Pour into a piping bag with star-shaped spout. Spray a wreath from the marzipan mixture onto the edges of the large cookies.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Remove and let cool on a cake rack. Bake the remaining cookies in 10-12 minutes.
5
Let it cool down on a cake rack and fill it in a well closed tin. Wash the grapes, dab dry, cut in half and remove the seeds. Drain the mandarins. Cover cakelets with fruit.
6
Heat the jam. Glaze the grapes and mandarins with it. Leave to dry. Serve with whipped cream.