Description
This easy apricot tart features a crisp puff pastry base topped with a rich homemade marzipan layer and fresh or canned apricots. Finished with toasted flaked almonds and a glossy apricot jam glaze, it’s perfect served warm with cream or ice cream for a delightful dessert.
Ingredients
Scale
Marzipan Mixture
- 175g golden caster sugar
- 280g icing sugar
- 450g ground almonds
- 1 tsp vanilla extract
- 2 eggs, beaten (reserve 1 tsp for brushing)
- ½ tsp lemon juice
- 4 tbsp single cream
Tart Base and Topping
- 320g sheet ready-rolled puff pastry
- 250g fresh or canned apricots (if fresh, destoned and halved; if canned, drained)
- 1 tbsp flaked almonds
- 3 tbsp apricot jam
- Cream or ice cream, to serve
Instructions
- Make the marzipan mix: In a large bowl, combine golden caster sugar, icing sugar, ground almonds, and vanilla extract. Make a well in the center. Reserve 1 tsp of beaten egg separately, then add the remaining beaten eggs and lemon juice into the well. Mix thoroughly, then gradually add single cream 1 tablespoon at a time until the mixture is spreadable. Chill for 20 minutes if the mixture is too warm or greasy.
- Preheat oven: Heat the oven to 200°C (180°C fan)/gas mark 6. Line a baking tray with baking parchment.
- Prepare the pastry: Roll out the puff pastry sheet on the lined baking tray. Lightly score a 1.5 cm border around the edges without cutting all the way through. Score a diamond pattern in the center area to prevent it from rising unevenly during baking.
- Assemble the tart: Spread the chilled marzipan mixture evenly over the pastry center, leaving the border clear. Arrange the apricot halves cut-side down on top of the marzipan layer.
- Brush and initial bake: Brush the reserved beaten egg over the pastry border. Bake in the preheated oven for 15 minutes.
- Add almonds and finish baking: Remove the tart from the oven, scatter the flaked almonds over the apricots, then return to the oven and bake for an additional 5-10 minutes until the almonds are golden and the pastry is cooked through.
- Glaze and serve: Warm the apricot jam gently on low heat and brush it over the apricots to give a shiny glaze. Cut the tart into squares and serve warm with cream or ice cream. The tart will keep chilled for up to two days.
Notes
- If the marzipan mixture becomes too warm and oily, chilling it before spreading helps it set better.
- Scoring the pastry prevents the center from puffing up too much while baking, ensuring an even base for toppings.
- Using canned apricots? Make sure to drain them well to avoid soggy pastry.
- This tart is best served warm but can be stored in the refrigerator for up to two days.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: apricot tart, puff pastry tart, marzipan tart, easy dessert, fruit tart
