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Marzipan Eccles tarts

Marzipan Eccles tarts

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(3 ratings)

Prep: 50 mins Cook: 20 mins - 25 mins

Easy

Makes 6
This fun spin on the traditional Lancashire fruit cakes uses leftover marzipan to make irresistible individual pies

Nutrition and extra info

  • Freeze before baking

Nutrition per serving

  • kcalories568
  • fat23g
  • saturates10g
  • carbs82g
  • sugars56g
  • fibre2g
  • protein8g
  • salt0.8g
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Ingredients

  • 300g leftover dried fruit, like raisins, sultanas, currants
  • 2 eating apple or pears, cored and grated

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 50g demerara sugar, plus a little extra to decorate
  • 100g leftover marzipan, grated

    Marzipan

    mah-zuh-pan

    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

  • ½ tsp ground cloves
  • 1 tsp ground cinnamon
  • 500g block puff pastry
  • little flour, for rolling

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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Method

  1. Mix the dried fruit, grated apple or pear, Demerara sugar, marzipan, cloves and cinnamon.

  2. 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.

  3. 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.

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Comments (4)

benwe_n's picture

I have become a bit of a pain where I try to, whenever possible, use all left over ingredients.
Have just put the Marzipan on the Christmas cakes, I has some spare and started looking for ways to use the leftover's up. Always great for menu's i checked the BBC Good Food site and came across this menu.
I didn't have any cloves so I left them out and using the left over pastry my wife had put in the fridge a few days before I set about making the Marzipan Eccles tarts.
I did find that at room temperature the Marzipan was not very easy to grate. I popped it in the freezer for an hour and all was well.
They were a tremendous success.
Nigel

ruthwilliamson's picture
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Forgot to rate!

ruthwilliamson's picture
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Made this with homemade mincemeat left over from Christmas and grated in spare marzipan. Really lovely Eccles cakes with fantastically crispy topping (don't skip the double egg and chilling step). Looked professional too!

honeybunee82's picture
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Lovely! The little bits of marzipan are not too sickly sweet. I could eat several in one go!

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