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Apple Marzipan Puff Pastry Tart
Apple Marzipan Puff Pastry Tart
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Fall puff pastry tart with marzipan, pecans, and crisp apples.
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
  • 0.125 teaspoon ground nutmeg
  • 0.75 cup brown sugar, or to taste
  • 0.25 cup chopped lightly toasted pecans
  • 1 egg, beaten
Instructions:
  • Preheat your oven to a toasty 450 degrees F (230 degrees C), and elegantly line a baking sheet with either parchment paper or shiny aluminum foil.
  • Gently flatten puff pastry into a 14- to 15-inch circle on a floured surface, then transfer it to the baking sheet.
  • Roll out the marzipan into an 11-inch circle between 2 sheets of plastic wrap. Discard the plastic wrap and transfer the marzipan to the center of the puff pastry.
  • Combine apples, cornstarch, butter, flour, cinnamon, and nutmeg in a large bowl. Mix in brown sugar until well coated.
  • Place the apple slices in beautiful concentric circles on top of the marzipan, making sure to leave a 3-inch border of pastry. Layer the apple filling generously, incorporating all the remaining dry bits from the bowl. Sprinkle with pecans for a delightful finish.
  • Gently wrap the puff pastry around the filling, leaving the center open, and pinch the edges where they meet. Press the pastry lightly to remove any excess air. Brush the top with beaten egg.
  • Slide into the preheated oven and swiftly lower the temperature to 350 degrees F (175 degrees C). Bake until the puff pastry turns golden brown and the apples are tender when pierced with a fork, about 35 to 40 minutes.

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