Description
This elegant Mincemeat, Marzipan & Apple Tarte Fine combines a crisp puff pastry base layered with sweet mincemeat and smooth marzipan, topped with thinly sliced Granny Smith apples caramelized to golden perfection. A delightful dessert that balances rich festive flavors with tart apple freshness, finished with a dollop of crème fraîche for a creamy touch.
Ingredients
Scale
Pastry and Filling
- 320g sheet ready-rolled puff pastry
- 5 tbsp mincemeat (check it’s vegetarian, if needed)
- 200g ready-to-roll marzipan
- icing sugar, for dusting
Apple Topping
- 4 medium Granny Smith apples
- 25g cold butter, cut into small cubes
- 25g golden caster sugar
To Serve
- crème fraîche
Instructions
- Prepare the Pastry Base: Line a baking sheet with baking parchment, then unroll the puff pastry onto it. Prick the pastry all over with a fork to prevent puffing. Spread 5 tablespoons of mincemeat evenly over the pastry, leaving a 1cm border around the edges. Chill this layered pastry in the refrigerator for 20 minutes to set.
- Add the Marzipan Layer: Lightly dust your work surface with icing sugar and roll out the 200g of ready-to-roll marzipan into a roughly 30 x 21cm rectangle about 2mm thick. Using a rolling pin, drape the marzipan over it and then lay it carefully over the pastry onto the mincemeat layer, making sure it fits neatly within the 1cm border. Chill again for another 20 minutes to firm up the layers.
- Prepare the Apple Slices: Preheat your oven to 200°C (180°C fan) or gas mark 6, placing a baking sheet inside to heat. Peel, core, and keep the apples whole. Use a mandoline or a sharp knife to thinly slice the apples crosswise into delicate rings. Arrange these apple rings over the marzipan in a tight overlapping spiral starting from the outside and moving inwards, or lay them in neat overlapping lines.
- Add Butter and Sugar: Dot the arranged apple slices evenly with small cubes of 25g cold butter, then sprinkle 25g golden caster sugar on top for caramelization during baking.
- Bake the Tarte Fine: Transfer the prepared tart on the baking sheet to the preheated oven and bake for 35-40 minutes, or until the apples are golden and caramelized and the puff pastry is cooked through and crisp.
- Serve: Allow the tarte fine to cool slightly, then cut into small slices. Serve warm or at room temperature with a dollop of crème fraîche for a rich and tangy contrast. Store any leftovers covered in the fridge for up to three days.
Notes
- Ensure your mincemeat is vegetarian if you prefer a vegetarian version of this tart.
- Chilling the pastry between steps helps maintain the structure and prevents shrinkage during baking.
- Use a mandoline for uniformly thin apple slices to ensure even cooking and an attractive presentation.
- The tarte fine is best eaten the same day, but it can be stored in the refrigerator for up to three days. Reheat gently before serving if desired.
- Crème fraîche adds a lovely creamy acidity that complements the sweetness of the mincemeat and apples perfectly.
- Prep Time: 25 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: mincemeat tarte fine, marzipan tart, apple tarte fine, puff pastry dessert, festive dessert, British dessert
