Name: Mincemeat, Marzipan & Apple Tarte Fine Recipe
Prep time: 25 min
Cook time: PT-491111H25M39S
Total time: PT-491111H25M39S
Cuisine: British
Ingredients: 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

Jump to Recipe

Introduction

This mincemeat, marzipan, and apple tarte fine is a delightful dessert that combines sweet and tangy flavors with a crisp puff pastry base. It’s elegant yet simple to make, perfect for impressing guests or enjoying as a cozy treat at home.

The image shows a wooden tray holding twelve square slices of apple tart with thinly sliced apple arranged in neat, overlapping layers on top, giving a light golden brown, slightly caramelized look. The crust is flaky and crispy with a light golden color framing each piece. One slice is partially removed and topped with a dollop of white cream and some dark red raisins. In the top left corner of the tray, there is a white bowl with smooth pale cream inside. A knife with a black handle lies near the bottom left of the tray. The background is changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6) and place a baking sheet inside to heat. Line another baking sheet with baking parchment and unroll the puff pastry onto it. Prick the pastry all over with a fork.
Step 2: Spread the mincemeat evenly over the pastry, leaving a 1cm border around the edges. Chill the pastry with the mincemeat for 20 minutes.
Step 3: On a work surface lightly dusted with icing sugar, roll the marzipan out to a rectangle about 30 x 21cm and 2mm thick. Using a rolling pin, transfer the marzipan onto the pastry on top of the mincemeat, fitting neatly within the border. Chill again for 20 minutes.
Step 4: Peel and core the apples, then slice them thinly crosswise using a mandoline or sharp knife to create apple rings.
Step 5: Arrange the apple rings tightly over the marzipan in an overlapping spiral from the outside to the center, or in neat rows. Dot the butter cubes over the apples and sprinkle evenly with the golden caster sugar.
Step 6: Carefully transfer the tarte fine on its parchment to the preheated baking sheet in the oven. Bake for 35 to 40 minutes, until the apples are golden and caramelized and the pastry is crisp and cooked through.
Step 7: Let the tarte cool slightly, then slice and serve warm with a dollop of crème fraîche.

Tips & Variations

For a nutty twist, sprinkle chopped toasted almonds over the apples before baking.
Use a combination of sweet and tart apples if Granny Smiths are too sharp for your taste.
Brush the pastry border with a little beaten egg before baking for a golden finish.
If you don’t have marzipan, you can substitute with almond paste rolled thinly.

Storage

Store any leftover tarte fine in an airtight container in the refrigerator for up to three days. Reheat gently in a warm oven for 5 to 10 minutes to refresh the crispness before serving.

How to Serve

The image shows a rectangular tray with twelve square pieces of baked apple tart arranged in three rows, each tart featuring thin, overlapping slices of apple on top with a golden-brown crust around the edges and slightly caramelized apple slices creating a textured pattern. One of the pieces has been cut and separated, topped with a dollop of white cream and a few small dark berries. In the upper left corner of the tray, there is a small white bowl filled with creamy, light beige sauce. The tray is placed on a surface with white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tarte fine ahead of time?

Yes, you can assemble the tarte with the pastry, mincemeat, marzipan, and apples and keep it chilled for up to a few hours before baking. Avoid making it too far in advance to prevent the pastry from becoming soggy.

What can I use instead of mincemeat?

If you prefer, you can substitute mincemeat with a thin layer of fruit preserves like apricot or apple jelly, which will add sweetness without the spice.