The BBC Good Food logo
Slices of mincemeat, marzipan & apple tarte fine on a golden tray

Mincemeat, marzipan & apple tarte fine

A star rating of 5 out of 5.3 ratingsRate
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 40 mins chilling
  • Easy
  • Serves 12

Serve this festive French-inspired mincemeat, marzipan and apple tarte with crème fraîche to cut through the sweetness. It's a fabulous Christmas dessert

Nutrition: Per serving


  • 320g sheet ready-rolled puff pastry
  • 5 tbsp mincemeat (check it’s vegetarian, if needed)
  • 200g ready-to-roll marzipan
  • icing sugar, for dusting
  • 4 medium Granny Smith apples
  • 25g cold butter, cut into small cubes
  • 25g golden caster sugar
  • crème fraîche, to serve


  • STEP 1

    Line a baking sheet with baking parchment, and unroll the pastry on top. Prick all over with a fork, then spread the mincemeat over the pastry so it’s covered in a thin layer, leaving a 1cm border around the edges. Chill for 20 mins.

  • STEP 2

    Roll the marzipan out on a work surface dusted with icing sugar to a roughly 30 x 21cm rectangle that’s about 2mm thick. Drape it over the rolling pin and lay over the pastry, on top of the mincemeat layer. It should fit neatly in the middle of the pastry, within the border. Chill for another 20 mins.

  • STEP 3

    Heat the oven to 200C/180C fan/gas 6 with a baking sheet inside. Peel and core the apples, but keep them whole. Using a mandoline or sharp knife, thinly slice the apples crosswise, so you end up with thin apple rings. Arrange the apple rings over the marzipan in an overlapping tight spiral shape that goes from the outside into the centre, or in neat overlapping lines. Dot over the butter and sprinkle with the sugar.

  • STEP 4

    Bake for 35-40 mins until the apples are golden and caramelised, and the pastry is cooked through. Serve in small slices with crème fraîche. Will keep, covered in the fridge, for up to three days.

Goes well with

Recipe from Good Food magazine, Christmas 2020

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.3 ratings

Sponsored content