Apple tart with puff pastry, cinnamon and marzipan. An incredibly easy dessert tart that can be on the table in a good half hour.
I am a huge fan of puff pastry tarts, and this dessert tart is simply wonderful.
The pre-baked puff pastry base is spread with a good full-fat crème fraîche, then topped with cinnamon sugar, marzipan, apples and flaked hazelnuts.
It tastes like a bite of autumn, – and every bit as good when the sun is high in the sky.
Puff pastry tart with apples
Slice the apples thinly, not paper-thin, – but thin enough that they soften a little in the 12-14 minutes they bake.
I cut them about 2 mm thick, – that way they turn slightly tender while still keeping a bit of bite. Really delicious.
You can also use pears; the method is exactly the same – and it tastes just as good.
Apple tart with puff pastry
Puff pastry tart with apples can be served warm or cold, and it is wonderful either way.
At the very least, let it cool slightly once it comes out of the oven, so the base has a chance to firm up.
Serve it with ice-cold crème fraîche, ideally 38% fat, and extra cinnamon sugar for those who like it sweeter.
You can also serve it with a scoop of vanilla ice cream, – and a sprinkling of pearl sugar on top works beautifully too.
Puff pastry tart with apples, cinnamon and marzipan
Ingredients
- 1 roll puff pastry
- 200 g crème fraîche (38% fat)
- 100 g marzipan
- 2 apples, thinly sliced
- 5 tbsp sugar
- 1 tbsp ground cinnamon
- 30 g flaked hazelnuts
- A little spray butter (optional)
To serve
- Crème fraîche
- The rest of the cinnamon sugar (optional)
Method
- Unroll the puff pastry and lay it on a sheet of baking parchment.
- Score the pastry with a knife about 2 cm in from the edge, all the way round. Not deep, – just a light score mark.
- Pre-bake the puff pastry in a preheated oven for 10 min at 200°C, conventional oven (top and bottom heat).Let it cool slightly before adding the topping.
- Mix the sugar and cinnamon and set aside.
- Spread the pastry with crème fraîche, – give it a quick stir with a spoon first if needed, so it is easier to spread.You can also warm the back of the spoon in some boiling water, – that makes it easier to spread the crème fraîche.
- Crumble or grate half of the marzipan over the base, and sprinkle with 2 tablespoons of the cinnamon sugar.
- Arrange the apples in a tightly packed layer on top, grate or crumble the remaining marzipan over the apples, and sprinkle with another 1 tablespoon of cinnamon sugar.
- Scatter the flaked hazelnuts over the top, and spray lightly with a little cooking spray if you like. I use Lurpak spray.You can also use roughly chopped hazelnuts.
- Bake the apple tart for a further 12-14 minutes, until the edge is a rich golden colour and the apples are slightly tender.Let the tart cool slightly before serving with cold crème fraîche and extra cinnamon sugar.Just before serving, you can give the top a little extra spray butter if you would like it to have a slight shine.
- The apple tart can be served warm or cold.
Nutrition
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