Description
A delicate and delicious mincemeat, marzipan, and apple tarte fine featuring flaky puff pastry topped with a thin layer of rich mincemeat, a smooth marzipan layer, and beautifully caramelized Granny Smith apple slices, finished with butter and golden caster sugar for a perfectly crisp and sweet treat. Ideal for dessert or afternoon tea, served with a dollop of crème fraîche.
Ingredients
Scale
Pastry Base
- 320g sheet ready-rolled puff pastry
- 5 tbsp mincemeat (vegetarian if preferred)
Marzipan Layer
- 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 and Mincemeat: Line a baking sheet with baking parchment and unroll the puff pastry on top. Prick the pastry all over with a fork to prevent bubbling. Spread the mincemeat evenly over the pastry, leaving a 1cm border free around the edges. Place the pastry in the fridge to chill for 20 minutes to set the mincemeat layer.
- Roll and Add the Marzipan: On a work surface lightly dusted with icing sugar, roll out the marzipan to a roughly 30 x 21cm rectangle about 2mm thick. Carefully drape the marzipan over a rolling pin and lay it on top of the chilled pastry layer, fitting neatly within the border over the mincemeat. Return to the fridge for another 20 minutes to chill and firm up the layers.
- Prepare the Apples: Preheat your oven to 200°C (180°C fan) or gas mark 6, placing a baking sheet inside to heat. Peel and core the apples but keep them whole for slicing. Using a mandoline or sharp knife, slice the apples thinly crosswise to create delicate rings perfect for layering.
- Assemble the Apple Topping: Arrange the thin apple rings over the marzipan in either a tight overlapped spiral starting from the outside to the center or in neat overlapping lines, covering the surface fully. Dot the apple layer with small cubes of cold butter and sprinkle evenly with golden caster sugar to enhance caramelization during baking.
- Bake the Tarte Fine: Transfer the assembled tarte onto the preheated baking sheet in the oven. Bake for 35 to 40 minutes until the apples turn golden and caramelized and the puff pastry is crisp and cooked through.
- Serve: Remove from the oven and let cool slightly. Cut into small slices and serve warm or at room temperature with a dollop of creamy crème fraîche for a perfect balance of flavors.
- Storage: Any leftover tarte fine will keep well covered in the refrigerator for up to three days. Reheat gently before serving if desired.
Notes
- Ensure the mincemeat is vegetarian if required by checking the label.
- Using Granny Smith apples provides a tart contrast to the sweet mincemeat and marzipan.
- Dust the work surface with icing sugar to prevent marzipan from sticking when rolling out.
- Chilling between layers helps maintain distinct layers and prevents sogginess.
- A mandoline makes thin, even apple slices easier and faster to achieve.
- Serve with crème fraîche to add a creamy tang that balances the sweetness.
- Store leftovers covered in the fridge and consume within three days for best quality.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: mincemeat tarte fine, marzipan apple tart, puff pastry dessert, caramelized apple tart, vegetarian Christmas dessert
