Mango and apple tart

Name: Mango and apple tart
Cook time: 1 h
Total time: 1 h
Yield: 14
Ingredients: 3 Plates (75 g each) deep-frozen puff pastry; 100 g Marzipan raw mass; 1 egg (size M); 1 TEASPOON Sugar; 1 TEASPOON Cornstarch; 1 can(s) (425 ml, 230 g) Mango in columns; 2 (approx. 350 g) sour red apples; 1 TABLESPOON Lemon juice; 1 Egg Yolk; 1 TABLESPOON Whipped cream; 100 g Apricot Jam; 7-10 Tbsp Flour; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 14

3 Plates (75 g each) deep-frozen puff pastry
100 g Marzipan raw mass
1 egg (size M)
1 TEASPOON Sugar
1 TEASPOON Cornstarch
1 can(s) (425 ml, 230 g) Mango in columns
2 (approx. 350 g) sour red apples
1 TABLESPOON Lemon juice
1 Egg Yolk
1 TABLESPOON Whipped cream
100 g Apricot Jam
7-10 Tbsp Flour
baking paper

Directions

1
Defrost puff pastry sheets side by side on a work surface. Crumble the marzipan and mix with egg and sugar until foamy. Stir in cornflour. Pour the marzipan mixture into a piping bag with a large perforated spout. Place puff pastry sheets on top of each other and roll out into a rectangle (approx. 24 x 34 cm) on a floured work surface. Drain the mango and cut into wide slices. Wash apples thoroughly, quarter, core and cut into slices. Drizzle apples with lemon juice. Place the puff pastry on a baking tray lined with baking paper. Use a knife to cut an approx. 2 cm wide serrated edge into the edges of the dough. Spray one strip of marzipan on each of the two long sides of the dough until just below the serrated edge. Fold the prongs onto the marzipan strips. Cover the dough lengthwise with three rows of fruit. Whisk the egg yolk and cream. Brush the prongs with it. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 25-30 minutes. Let it cool down. Heat up the jam and spread it on the fruits with a brush
2
Cups: Eschenbach
3
Spoon: Carl Mertens