Description
Delicious Marzipan Eccles Tarts combine the sweetness of leftover dried fruits and fresh grated apples or pears with aromatic spices and rich marzipan, all encased in flaky puff pastry. These traditional British pastries are perfect served warm with ice cream or custard, making a delightful treat for any occasion.
Ingredients
Scale
Fruit Filling
- 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
Pastry
- 500g block puff pastry
- Little flour, for rolling
- 1 egg, beaten
Instructions
- Prepare the filling: In a large bowl, mix together the dried fruit, grated apple or pear, demerara sugar, grated marzipan, ground cloves, and ground cinnamon until evenly combined.
- Divide the pastry: Cut the puff pastry into 6 equal portions. For each tart, halve a portion and roll out each half on a floured surface to a circle approximately the thickness of a 50p coin.
- Assemble the tarts: Spoon one-sixth of the fruit filling onto the center of one pastry circle. Brush the edges with beaten egg. Lay the second pastry circle on top, pressing down gently on the fruit to push out any air. Seal the edges firmly by pressing them together, then trim the edges to form neat circles using a bowl or glass as a guide.
- Chill or freeze (optional): At this point, you can cover the tarts and chill them overnight or freeze for up to one month. If frozen, ensure to defrost before continuing.
- Prepare for baking: Brush the tops of the tarts with beaten egg, then make three small slashes in a row on each one to allow steam to escape. Place tarts in the fridge while you preheat the oven.
- Bake: Preheat the oven to 200°C (180°C fan/gas mark 6). Once hot, brush the tarts again with egg and sprinkle a little extra demerara sugar on top for crunch and sweetness.
- Cooking time: Bake the tarts for 20 to 25 minutes until they turn a golden brown color and are cooked through.
- Serve: Serve warm, ideally with ice cream or custard as a delicious accompaniment.
Notes
- You can use any leftover dried fruit you have on hand, such as raisins, sultanas, or currants.
- Grating the apple or pear adds moisture and natural sweetness to the filling.
- Sealing the tarts well prevents filling leakage while baking.
- Allowing the tarts to chill before baking helps maintain their shape and improves flakiness.
- Make three small slashes on top to allow steam to escape and prevent the pastry from bursting.
- Store leftover tarts in an airtight container and reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Marzipan Eccles Tarts, British pastry, puff pastry dessert, dried fruit tart, marzipan recipes, easy baking recipes
