Marzipan Mincemeat Apples Recipes

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MINCEMEAT, MARZIPAN & APPLE TARTE FINE

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



Mincemeat, marzipan & apple tarte fine image

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

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

MINCEMEAT, APPLE & MARZIPAN WREATH

This festive bake can be served warm with thick brandy cream or custard as dessert or, once cool, slice into wedges and serve with a cup of tea or mulled wine

Provided by Cassie Best

Categories     Dessert, Treat

Time 50m

Number Of Ingredients 7



Mincemeat, apple & marzipan wreath image

Steps:

  • Unravel the pastry, cut off a 4cm strip along the width and chill this piece until later. Cut the remaining pastry in half lengthways. Place the pastry pieces end to end, so you have one long rectangle, squashing the cut ends together to seal. Scatter over the marzipan and orange zest, leaving a border of about 1cm free along one side. Spoon the mincemeat along the centre, like you're making sausage rolls, then top with the apple.
  • Brush a little beaten egg over the exposed pastry edge. Starting from the other side, roll into a long sausage, sealing with the eggwashed edge. Use a sharp knife or a pair of scissors to snip almost all the way into the pastry at a slight angle at 5cm intervals, keeping all the pieces attached along one edge. Coil into a ring, with the cut pieces on the outside to help it bend, and tuck one end into the other to give a neat finish. Brush the wreath with egg, then use the trimmings from earlier to make decorations, such as stars or holly leaves, and brush these with egg too. Transfer to a baking sheet lined with baking parchment and chill for 30 mins.
  • Heat oven to 200C/180C fan/gas 6. Bake the wreath for 20 mins or until golden brown. Dust with icing sugar and serve warm for dessert, or cold as an alternative to mince pies.

Nutrition Facts : Calories 216 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

320g sheet ready-rolled puff pastry
100g marzipan , grated
1 small orange , zested
300g mincemeat , homemade or shop-bought
½ dessert apple , chopped into small pieces
1 egg , beaten
icing sugar , for dusting

CRANBERRY & MARZIPAN BAKED APPLES

A new take on baked apples, great served with clotted cream or custard

Provided by Mary Cadogan

Categories     Dessert, Snack, Supper

Time 40m

Number Of Ingredients 7



Cranberry & marzipan baked apples image

Steps:

  • Chop marzipan into small chunks and mix with the cranberries, flaked almonds and honey.
  • Core apples and mark a line around the circumference of each using a sharp knife. Set the apples in a shallow ovenproof dish that fits them snugly and stuff the cavities with the cranberry mix.
  • Pour the water into the dish. Bake at fan 170C/conventional 190C/gas 5 for 30-40 minutes until the apples are tender. Cool for 10 minutes before serving with custard or clotted cream.

100g marzipan
100g fresh or frozen cranberries
2 tbsp flaked almonds
2 tbsp clear honey
4 cooking apples (Bramley's are best)
6 tbsp water
custard or clotted cream to serve

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