Description
This easy apricot tart features a crisp puff pastry base topped with a luscious marzipan layer and fresh or canned apricots. Finished with flaked almonds and a glossy apricot jam glaze, it’s a delightful dessert perfect for serving warm with cream or ice cream.
Ingredients
Scale
Puff Pastry and Fruit
- 320g sheet ready-rolled puff pastry
- 250g fresh or canned apricots (if fresh, destone and halve; if canned, drain)
- 1 tbsp flaked almonds
- 3 tbsp apricot jam
- Cream or ice cream, to serve
Marzipan
- 175g golden caster sugar
- 280g icing sugar
- 450g ground almonds
- 1 tsp vanilla extract
- 2 eggs, beaten
- ½ tsp lemon juice
- 4 tbsp single cream
Instructions
- Make the marzipan: In a large bowl, mix golden caster sugar, icing sugar, ground almonds, and vanilla extract. Create a well in the center of the mixture. Reserve 1 tsp of the beaten egg in a small dish, then pour the remaining beaten egg into the well along with the lemon juice. Mix all ingredients well, then gradually mix in the single cream, one tablespoon at a time, until the marzipan is spreadable. Chill for 20 minutes if the mixture is too warm or greasy to spread properly.
- Prepare the pastry: Preheat the oven to 200°C (180°C fan)/Gas mark 6. Roll out the ready-rolled puff pastry on a baking tray lined with baking parchment. Score lightly around the edges to create a 1.5cm border, being careful not to cut all the way through. Lightly score a diamond pattern on the center area to prevent the pastry from rising excessively during baking.
- Assemble the tart: Spread the marzipan evenly over the central part of the pastry, leaving the scored border clear. Arrange the apricot halves cut-side down over the marzipan layer. Brush the pastry border with the reserved beaten egg.
- Bake the tart: Place the tart in the oven and bake for 15 minutes. Remove from the oven, scatter the flaked almonds over the apricots, then return to the oven and bake for an additional 5 to 10 minutes, or until the almonds are golden and the pastry is fully cooked.
- Glaze and serve: Warm the apricot jam over low heat until it becomes brushable, then gently brush it over the apricot topping to give a glossy finish. Cut the tart into squares and serve warm, accompanied by cream or ice cream. The tart can be kept chilled for up to two days.
Notes
- You can use fresh apricots when in season or canned apricots drained well if out of season.
- If the marzipan feels greasy or too soft, chilling it before spreading helps achieve better consistency.
- Light scoring of the pastry center prevents puffing and maintains an even base for the toppings.
- The reserved beaten egg adds a beautiful golden glaze to the pastry edges.
- The tart is best served warm but can be refrigerated for up to 2 days and gently reheated before serving.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: apricot tart, marzipan tart, puff pastry dessert, easy fruit tart, apricot dessert
