Marzipan Eccles tarts
This fun spin on the traditional Lancashire fruit cakes uses leftover marzipan to make irresistible individual pies
Difficulty and servings
MAKES 6
Preparation and cooking times
Prep 50 mins
Cook 20 - 25 mins
FREEZE before baking
- Mix the dried fruit, grated apple or pear, Demerara sugar, marzipan, cloves and cinnamon.
- Divide the pastry into 6. Then assemble tarts one by one. Halve a chunk of pastry and roll out each halve to a circle about the thickness of a 50p piece on a floured surface. Spoon a sixth of the filling into the centre of one circle in a pile. Brush edges with egg, and lift the second pastry circle on top. Gently press down on the fruit to push out as much air as you can. Press the pastry edges to seal. Use an appropriate sized bowl, glass etc to help you trim the edges to a neat circle. At this stage, you can cover and chill the tarts overnight, or freeze for 1 month. Defrost before continuing. Brush with beaten egg, then make three small slashes with a knife in a row. Repeat with remaining pastry and filling.
- Pop the tarts in the fridge while you heat oven to 200C/180C fan/gas 6. When the oven is nice and hot, brush tarts all over with egg and sprinkle each with a little more sugar. Bake for 20 - 25 mins, until golden, then eat warm with ice cream or custard.
PER SERVING
568 kcalories, protein 8g, carbohydrate 82g, fat 23 g, saturated fat 10g, fibre 2g, sugar 56g, salt 0.8 g
Recipe from bbcgoodfood.com, December 2011.
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http://www.bbcgoodfood.com/recipes/1826707/
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Ingredients
- 300g leftover dried fruit , like raisins, sultanas, currants
- 2 eating apples or pears, cored and grated
- 50g demerara sugar , plus a little extra to decorate
- 100g leftover marzipan , grated
- ½ tsp ground cloves
- 1 tsp ground cinnamon
- 500g block puff pastry
- little flour , for rolling
- 1 egg , beaten
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Search Good Food
Homemade marzipan out does shop-bought every time, if orange isn't your thing try ginger or cinnamon - it's simple too
10
ratings
All it takes is a little bit of effort and you can make the very best, proper custard
21
ratings
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Difficulty and servings
MAKES 6
Preparation and cooking times
Prep 50 mins
Cook 20 - 25 mins
FREEZE before baking
Ingredients
- 300g leftover dried fruit , like raisins, sultanas, currants
- 2 eating apples or pears, cored and grated
- 50g demerara sugar , plus a little extra to decorate
- 100g leftover marzipan , grated
- ½ tsp ground cloves
- 1 tsp ground cinnamon
- 500g block puff pastry
- little flour , for rolling
- 1 egg , beaten
PER SERVING
568 kcalories, protein 8g, carbohydrate 82g, fat 23 g, saturated fat 10g, fibre 2g, sugar 56g, salt 0.8 g
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03 December 2011
Lindsey rated and commented on this recipe
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18 May 2013
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18 May 2013
Ruth rated and commented on this recipe
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