Simnel tart
A quick Easter tart perfect for friends and family
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 15 - 20 mins
- Mix the fruit, zest and juice in a bowl. Unroll pastry onto a baking sheet. Mark a border 2cm from the edge with a knife, brush jam over the inside section, then chill for 10 mins.
- Heat oven to 220C/fan 200C/gas 7. Drain the fruit, then stir in marzipan. Scatter the fruit mix inside the border. Bake for 20 mins, until pastry is golden. Cut into squares and serve.
Make it different
Si mnel pin wheels Soak the fruit with the zest and juice. Unroll the pastry onto a baking sheet. Roll out the marzipan and trim to the same size as the pastry. Brush pastry with jam, then rest the marzipan on top. Scatter with fruit and tightly roll up the long edge, like a Swiss roll. Chill, then slice into 1cm thick pieces. Bake at 220C/fan 200C/gas 7 for 10 mins.
Storing marzipan
Leftover marzipan will keep for a long time, covered tightly in cling film, in a cool cupboard. Try grating a little into fruit cake mix before baking as normal for a rich almond flavour.
Per serving
713 kcalories, protein 9g, carbohydrate 112g, fat 29 g, saturated fat 9g, fibre 2g, sugar 78g, salt 0.84 g
Recipe from Good Food magazine, April 2007.
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http://www.bbcgoodfood.com/recipes/3601/
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Ingredients
- 200g dried mixed fruits
- zest and juice 1 small orange
- 1 x 375g sheet ready-rolled puff pastry (we used Saxby's)
- 3 tbsp apricot jam
- 200g marzipan
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 15 - 20 mins
Easy Easter baking
Ingredients
- 200g dried mixed fruits
- zest and juice 1 small orange
- 1 x 375g sheet ready-rolled puff pastry (we used Saxby's)
- 3 tbsp apricot jam
- 200g marzipan
Per serving
713 kcalories, protein 9g, carbohydrate 112g, fat 29 g, saturated fat 9g, fibre 2g, sugar 78g, salt 0.84 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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25 April 2011
Ellen rated and commented on this recipe
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14 November 2012
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