This recipe is a play on a puff pastry tart; the marzipan gives the dish an added layer of sweetness. The best time to taste it is in the fall when the apples are flavorful and crisp. Although other varieties, like as Lobo, can be used, I prefer using McIntosh apples since they make great baking apples with little to no moisture. This apple pie recipe is incredibly simple to make and looks amazing when served at a dinner gathering.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 1 tart |
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 (4 ounce) package marzipan
- 3 large McIntosh apples – peeled, cored, and sliced
- 3 tablespoons cornstarch
- 2 tablespoons cold butter, cut into small cubes
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon, or more to taste
- ⅛ teaspoon ground nutmeg
- ¾ cup brown sugar, or to taste
- ¼ cup chopped lightly toasted pecans
- 1 egg, beaten
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Roll puff pastry out into a 14- to 15-inch circle on a floured surface. Place onto the prepared baking sheet.
- Place marzipan between 2 pieces of plastic wrap and roll into a circle about 11 inches in diameter. Remove plastic wrap and place marzipan in the center of the puff pastry.
- Toss apples, cornstarch, butter, flour, cinnamon, and nutmeg together in a large bowl. Add brown sugar and toss quickly.
- Arrange the apple slices in concentric circles onto the marzipan, leaving about 3 inches of pastry free at the edges. Pile the apple filling high up in layers and add all the dry bits remaining in the bowl. Sprinkle with pecans.
- Fold edges of the puff pastry up around the filling, leaving center open and pinching the edges where it overlaps. Press pastry gently around the filling to squeeze out any excess air in between. Brush a little egg around the top.
- Place in the preheated oven and immediately reduce the temperature to 350 degrees F (175 degrees C). Bake until puff pastry is golden brown and apples are fork-tender, 35 to 40 minutes.
Nutrition Facts
| Calories | 277 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 75 mg |
| Sugars | 24 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
my puff pastry actually separated into thirds when i took it out, so i ended up using smaller pieces and putting them into cupcake linings after rolling it out. then i filled them with a layer of homemade marzipan and the apple mix then baked for 20ish minutes to make smaller tartlets. i did make a few changes — about half the amount of sugar and no flour or cornstarch (it seemed unnecessary, but then again i was making tartlets instead of the original big tart). i do think that with all the original sugar called for it would be WAY to sweet. however, the flavors work amazingly well together and everyone loved it! four stars as written but five stars with the changes.
This is one dramatic-looking dessert. The combination of almond and apple is delicious. I reduced the brown sugar to 1/2 cup and still found it a bit too sweet for my taste. I think I will reduce it to 1/4 cup next time. That might also prevent the excess brown sugar from leaking out of the tart, but it’s basically caramel and tastes really good!