Puff pastry tart with apples, cinnamon and marzipan

Recipe for an easy puff pastry tart with apples, cinnamon and marzipan.

Course Dessert

Cuisine Danish

Nøgleord Puff pastry, Puff pastry tart

Total Time 35

Servings people

Calories 419kcal

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.