Mincemeat And Marzipan Tart Food

MINCEMEAT, MARZIPAN & APPLE TARTE FINE

Mincemeat, marzipan & apple tarte fine image

Serve this festive French-inspired mincemeat, marzipan and apple tarte with crème fraîche to cut through the sweetness. It's a fabulous Christmas dessert

Provided by Good Food team

Categories Dessert

Time 55m

Number Of Ingredients 8

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

Steps:

Line a baking sheet with baking parchment, and unroll the pastry on top. Prick all over with a fork, then spread the mincemeat over the pastry so it's covered in a thin layer, leaving a 1cm border around the edges. Chill for 20 mins.
Roll the marzipan out on a work surface dusted with icing sugar to a roughly 30 x 21cm rectangle that's about 2mm thick. Drape it over the rolling pin and lay over the pastry, on top of the mincemeat layer. It should fit neatly in the middle of the pastry, within the border. Chill for another 20 mins.
Heat the oven to 200C/180C fan/gas 6 with a baking sheet inside. Peel and core the apples, but keep them whole. Using a mandoline or sharp knife, thinly slice the apples crosswise, so you end up with thin apple rings. Arrange the apple rings over the marzipan in an overlapping tight spiral shape that goes from the outside into the centre, or in neat overlapping lines. Dot over the butter and sprinkle with the sugar.
Bake for 35-40 mins until the apples are golden and caramelised, and the pastry is cooked through. Serve in small slices with crème fraîche. Will keep, covered in the fridge, for up to three days.

Nutrition Facts : Calories 231 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

MINCEMEAT AND MARZIPAN TEA BREAD

Mincemeat and Marzipan Tea Bread image

This is wonderful, I found it in a Sunday paper that was lining the paint table at the school where I work, i took it, photocopied it, then put it back ;-) I'm so glad I did, it a great tea loaf that keeps moist, well wrapped for 4-5 days

Provided by Tulip-Fairy

Categories Dessert

Time 1h20m

Yield 1 loaf

Number Of Ingredients 8

Ingredients

8 ounces self-raising flour
4 ounces cold butter, cut into pieces
3 ounces light muscovado sugar
3 ounces marzipan, cut in to 1/2 cubes
2 eggs
10 ounces mincemeat
2 tablespoons sliced almonds
icing sugar, for dusting

Steps:

Preheat the oven to 180c / gas 4 / fan 160c.
Butter a 2lb loaf tin and line the base with greaseproof paper.
Tip the flour into a bowl, add the cold butter and rub until the mixture forms fine crumbs. (I do this in the food processor to save time) Stir in the sugar and marzipan cubes.
In another bowl, lightly whisk the eggs, and then stir in the mincemeat. Stir this into the flour mixture until evenly combined.
Spoon in to the prepared loaf tin, smooth and sprinkle the flaked almonds over the top.
Bake for 1 hour until the tea bread is risen and golden brown, or a skewer inserted comes out clean, (except for it you push it through a piece of marzipan!).
Lightly dust the tea bread with icing sugar while it is still hot.
Allow to cool in the tin for 10 minutes then tip on to a wire rack to cool completely.

Nutrition Facts : Calories 2938.4, Fat 110.2, SaturatedFat 62.2, Cholesterol 666.8, Sodium 3797.8, Carbohydrate 449.5, Fiber 10.6, Sugar 221.2, Protein 39.5

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