Name: Marzipan Eccles Tarts Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: British
Ingredients: 300g leftover dried fruit (raisins, sultanas, currants); 2 eating apples or pears, cored and grated; 50g demerara sugar, plus extra for decorating; 100g leftover marzipan, grated; ½ tsp ground cloves; 1 tsp ground cinnamon; 500g block puff pastry; Little flour, for rolling; 1 egg, beaten

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Introduction

Marzipan Eccles tarts are a delightful treat combining sweet dried fruit, grated apple or pear, and rich marzipan encased in flaky puff pastry. These classic English tarts offer warm spices and a fragrant aroma, perfect served fresh from the oven with a scoop of ice cream or custard.

The image shows a round, golden-brown pastry with a crispy, flaky crust on the outside, placed on a white plate with a slightly distressed rim. The pastry is cut in half revealing a filling made of dark raisins and light brown chunks, which look soft and moist. The top layer of the pastry has sugar crystals, giving it a shiny look. A silver fork is placed on the right side of the plate. The plate sits on a light green cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g leftover dried fruit (such as raisins, sultanas, currants)
2 eating apples or pears, cored and grated
50g demerara sugar, plus a little extra for decorating
100g leftover marzipan, grated
½ tsp ground cloves
1 tsp ground cinnamon
500g block puff pastry
Little flour, for rolling
1 egg, beaten

Instructions

Step 1: In a bowl, mix together the dried fruit, grated apple or pear, 50g demerara sugar, grated marzipan, ground cloves, and ground cinnamon until well combined.
Step 2: Divide the puff pastry into six equal portions. Halve each portion and roll each half into a circle about as thick as a 50p piece on a floured surface.
Step 3: Spoon one sixth of the fruit filling into the center of one pastry circle, forming a small pile. Brush the edges with beaten egg, then lift a second pastry circle on top.
Step 4: Gently press down on the filling to push out air, then seal the edges by pressing firmly. Use a bowl or glass to trim the edges into a neat circle.
Step 5: You can cover and chill the assembled tarts overnight or freeze them for up to one month. Defrost fully before baking.
Step 6: Preheat your oven to 200°C (180°C fan) or gas mark 6. Brush the tarts all over with beaten egg, make three small slashes on the top of each tart, then sprinkle with a little extra sugar.
Step 7: Bake the tarts on a baking tray for 20 to 25 minutes until golden and crisp. Serve warm with ice cream or custard.

Tips & Variations

Use a mix of your favorite dried fruits or add chopped nuts for extra texture.
If you prefer, substitute pears for apples for a sweeter filling.
Chilling the tarts before baking helps maintain their shape and prevents the pastry from shrinking.
Experiment with spices by adding a pinch of nutmeg or allspice for a different flavor profile.

Storage

Store any leftover Eccles tarts in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a low oven until heated through to restore crispness. These tarts can also be frozen for up to one month; defrost completely before reheating.

How to Serve

A golden-brown pastry shaped in a spiral sits on a white plate with a thin decorated edge, placed on a white marbled surface. The pastry has five slits on top showing a filling inside made of dark raisins and light brown pieces, giving a mix of soft and crumbly textures. The crust looks crunchy with a sugar sprinkle creating a sparkling effect. A silver fork rests on the right side of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh fruit instead of dried fruit?

While fresh fruit can be used, the traditional taste and texture come from dried fruit, which also helps keep the filling moist without excess liquid.

Is there a substitute for marzipan?

If you don’t have marzipan, you can leave it out or substitute with almond paste, though marzipan adds a distinctive sweetness and texture that enhances the tarts.