Happy Easter! I hope you are all set for a lovely long weekend. For me, Easter is a time for a big family get together or meeting with friends in the hills. Either way, serving large vats of good food at the end of long days will be part of the fun and that brings me to this perfect Easter pudding.
It’s perfect because it
- feeds up to 8 hungry mouths,
- is super simple to put together – the toughest part is rolling out the shop bought puff pastry,
- takes only 25 minutes to make – leaving you more time to enjoy family and friends,
- has a pastry crust stuffed with marzipan – this melts in the oven and adds a delicious sweet kick to the crust.
- does not involve chocolate – so it leaves your taste buds free to enjoy all those Easter eggs!
Apple tart with marzipan – perfect for Easter
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6-8
- 400g/14oz puff pastry
- flour for dusting
- 100g/3½oz marzipan
- 25g/1oz chopped ground almonds
- 4 eating apples peeled, cored and thinly sliced
- 25g/1oz chopped roasted hazelnuts
- 2 tbsp caster sugar
- 2 tbsp apricot jam
- Set the oven to 220°C/200°C fan/425°F/Gas mark 7
- On a floured work surface roll the pastry out to a 37cm/14½” diameter circle
- Slice the marzipan into 1.5cm wide x 4mm thick strips.
- Using a pastry brush and water, wet a 4cm/1½” border around the edge of the pastry. Lay the marzipan in a circle 5mm/¼” in from the edge. Fold the pastry and the marzipan over so creating a stuffed and raised edge for your tart. You don’t want the marzipan to escape during baking so use your finger to seal pastry edge onto pastry base. Place on a baking tray lined with baking paper.
- Scatter the ground almonds over the tart base.
- Cover the tart base with the apple slices and then scatter the caster sugar and hazelnuts over the apple. Bake in the preheated oven for about 25 minutes but check towards the end. The tart is ready when the crust is risen and golden.
- Melt the apricot jam until it becomes liquid (I do this in a microwave) and paint over both crust and apple. Serve with cream, yoghurt, ice cream, crème fraîche or custard.
To prepare the marzipan I take a 100g/3½oz of shop bought marzipan, carve off 4mm slices, then cut each slice lengthways to give 1.5cm wide strips.