This apple tart with marzipan filling is a delightful autumn dessert. It combines the subtle flavors of baked apples, almonds, and shortcrust pastry, and tastes just as good as it looks.
Marzipan filling
I am a big fan of marzipan and I really wanted to create a tart with a pure marzipan filling. I experimented with different fillings, mixing marzipan with eggs, butter, or both, but nothing tasted as good as pure marzipan. Marzipan is quite thick, so I added some water to soften it without altering its almond flavor. Almond oil also works well in this recipe, but I don’t recommend adding any other type of fat, as it will change or spoil the almond taste.
I highly recommend using freshly made marzipan or almond paste (read more here about why I use these terms interchangeably). It will make this tart taste really good and will add no more than 10 minutes to the preparation time. You can also use the one you made in advance or even a store-bought option if you prefer, just keep in mind that store-bought marzipan may be a lot sweeter.
What are the best apples for this tart?
I chose red apples because they look much better than green ones after being baked. They should be crispy and not too soft to hold their shape well, but they don’t have to be very tart, unless you prefer tart apples. I used Royal Gala apples, Red Delicious would be my second choice.
Marzipan Apple Tart
This apple tart with marzipan filling is a delightful autumn dessert. It combines the subtle flavors of baked apples, almonds, and shortcrust pastry, and tastes just as good as it looks.
- Prep Time50 min
- Bake / Cook Time45 min
- Total Time1 hr 35 min
- Yield8-10 serv.
- Cake Tin Size23 cm / 9 inch
Ingredients
The Dough
- 250 g / 8.8 oz wheat flour (all-purpose or plain)
- 50 g / 1.8 oz light brown granulated sugar
- ⅛ tsp salt
- 100 g / 3.5 oz unsalted butter (cold and cubed)
- 1 large egg (50-60 g / 1.8-2.1 oz without shell)
The Filling
- 350-380 g / 12.3-13.4 oz marzipan or almond paste
- 30 g / 1 oz almond oil or water
- 4 large red crunchy apples
- 2 tbsp light brown sugar
Directions
The Dough
Combine flour, sugar, and salt in a bowl. Mix well.
Add pieces of cold butter and a lightly whisked egg. Mix everything with a spoon just enough to distribute the butter and egg.
Use your fingers to rub the mixture until no dry flour remains and soft crumbs form. If you press the crumbs together they will stick and form a dough.
Use a 23 cm / 9-inch tart baking pan or a springform pan. Press the dough crumbs into a baking pan to form the base and sides of the tart. Set aside.
The Filling
Preheat the oven to 180°C / 350°F.
Cut or break marzipan into pieces and put them into a food processor bowl.
Add water or almond oil and blend until you get a thick but spreadable paste. If you are making marzipan from scratch, simply add more water to make it softer.
Spread the marzipan evenly on top of the dough.
Cut apples in half and core them.
Slice the halves into very thin slices. The slices should be flexible.
Arrange the apple slices on top of the marzipan and sprinkle 2 tbsp of light brown sugar on top.
Bake in the middle rack of the oven for 45 minutes or until the apple slices are very soft.
Let it cool completely before removing it from the baking pan.
notes
- You can also prepare this dough with a stand mixer (use a paddle attachment) or a food processor. Mix at a slow speed and be patient; it will require some time.
- You can use store-bought, pre-made marzipan or make it from scratch for this tart; freshly-made marzipan will yield the best-tasting tart.
- If you use smaller apples, you will need more of them. The key to a delicious apple tart is to pack in plenty of apple slices! So slice enough apples to fill all the gaps.
