Introduction

This mincemeat, marzipan & apple tarte fine combines festive flavors with a delicate, flaky pastry. It features layers of spiced mincemeat, smooth marzipan, and thinly sliced tart apples that caramelize beautifully in the oven. Perfect for a seasonal treat or elegant dessert.

A rectangular sheet of golden-brown puff pastry cut into twelve square pieces with thin, curved slices of light yellow apple arranged in overlapping rows on top of each piece, giving a textured pattern. The puff pastry shows crisp, flaky layers with slightly darker baked edges. To the side, there is a small round white bowl filled with creamy, light beige sauce. One square piece is partially lifted with a metal knife, topped with a dollop of white cream and some small dark red dried berries. The background is a white marbled surface under a warm light. 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: Line a baking sheet with baking parchment and unroll the puff pastry on top. Prick the pastry all over with a fork. Spread the mincemeat evenly over the pastry, leaving a 1cm border around the edges. Chill in the fridge for 20 minutes.
Step 2: Dust your work surface with icing sugar. Roll the marzipan out to a rough 30 x 21cm rectangle about 2mm thick. Carefully drape it over a rolling pin and lay it on top of the mincemeat layer, keeping it within the pastry border. Chill again for 20 minutes.
Step 3: Preheat the oven to 200°C (180°C fan) or gas mark 6, placing a baking sheet inside to heat as well. Peel and core the apples, then slice them thinly crosswise into rings using a mandoline or sharp knife.
Step 4: Arrange the apple rings over the marzipan in a tight overlapping spiral starting from the outside moving inwards, or in neat overlapping lines. Dot the butter cubes over the apples and sprinkle evenly with golden caster sugar.
Step 5: Carefully transfer the tarte fine (with baking parchment) onto the preheated baking sheet. Bake for 35-40 minutes until the apples are golden and caramelized and the pastry is cooked through.
Step 6: Remove from the oven and allow to cool slightly. Serve in small slices with a dollop of crème fraîche.

Tips & Variations

Use a tart green apple like Granny Smith for a pleasant balance of tartness and sweetness that complements the marzipan and mincemeat.
If you don’t have mincemeat, try spreading a thin layer of spiced fruit preserves like fig or apricot for a different twist.
Dust the marzipan lightly with icing sugar to prevent sticking when rolling it out.
To enhance the caramelization, you can brush the apple slices lightly with melted butter before sprinkling sugar.

Storage

Store any leftovers covered in the refrigerator for up to three days. Reheat gently in a low oven to restore the crispness of the pastry before serving. Tarte fine is best enjoyed fresh but will keep well chilled.

How to Serve

The image shows a tray with twelve rectangular pieces of puff pastry tart, arranged in three rows and four columns. Each tart has a golden-brown crispy crust, topped with evenly thin slices of light brownish apple arranged in a layered circular pattern. One piece in the bottom left corner is slightly pulled out, revealing a creamy white topping, dark red berries, and a soft inside. Next to the tray, there is a small white bowl containing a creamy beige sauce with a smooth texture. The tray sits on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, you can substitute Granny Smith apples with other firm, tart varieties like Braeburn or Pink Lady. Avoid softer or sweeter apples as they may become too mushy when baked.

Is it okay to make this tarte fine in advance?

You can prepare the tarte fine up to the point before baking and keep it chilled for a few hours, then bake just before serving to maintain the best texture and flavor.