- 200g dried mixed fruit
- zest and juice 1 small orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1 x 375g sheet ready-rolled puff pastry (we used Saxby's)
- 3 tbsp apricot jam
- 200g marzipan
One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…
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.
Storing marzipanLeftover 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.
Make it differentSi 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.