Mincemeat Marzipan Apple Tarte Fine Recipes

Steps:

• Cut the apples in half widthways. Remove and discard cores, then stand the apples in a microwave-safe dish. Break the marzipan into small chunks and mix with the mincemeat and lemon zest. Spoon into the centre of the apples and pour over the lemon juice.
• Cover the dish with cling film, pierce several times and microwave on High for 4½ minutes. If you don't have a turntable and the apples are not cooking evenly, turn the dish halfway through.
• Remove the cling film and leave to stand for 5 minutes before serving.

Steps:

• Heat oven to 200C/180C fan/gas 6 and put a baking sheet in to heat up. Lightly flour a work surface, roll out the puff pastry to a 30 x 45cm rectangle, then put on a sheet of baking parchment. Mix together the apples and cranberries, then add the cinnamon, mixed spice, sugar, lemon zest and mincemeat, and mix again.
• Arrange the pastry in front of you with a short edge nearest to you. Spread the mincemeat mixture in a line down the centre, about 12cm wide, leaving 2cm of pastry at the top and bottom.
• To create the lattice pattern, start at the top of the pastry and cut a 1.5-2cm-wide horizontal strip of pastry on both sides of the mincemeat filling (so it is still attached next to the filling). About 1.5cm in from the filling, cut out a 0.5cm strip of pastry and remove this, then cut another 1.5-2cm strip (you're creating a pattern like the teeth of a comb). Repeat this method until you get to the bottom of the pastry. You'll need to cut out the final strip and remove this. Fold the top and bottom flaps of pastry up and over the filling. Fold the strips of pastry diagonally over the filling, starting from the top until you reach the bottom, creating a lattice pattern. You can now chill the tart for up to 2 days, or freeze for up to 2 months.
• Brush the tart with the egg and sprinkle with the extra sugar. Using the baking parchment, transfer the tart to the hot baking tray. Bake for 20-25 mins or until golden brown on top (add an extra 10-15 mins if baking from frozen). Leave to cool for 5 mins before serving with whipped cream or brandy cream.

Steps:

• Preheat the oven to 180c / gas 4 / fan 160c.
• Butter a 2lb loaf tin and line the base with greaseproof paper.
• Tip the flour into a bowl, add the cold butter and rub until the mixture forms fine crumbs. (I do this in the food processor to save time) Stir in the sugar and marzipan cubes.
• In another bowl, lightly whisk the eggs, and then stir in the mincemeat. Stir this into the flour mixture until evenly combined.
• Spoon in to the prepared loaf tin, smooth and sprinkle the flaked almonds over the top.
• Bake for 1 hour until the tea bread is risen and golden brown, or a skewer inserted comes out clean, (except for it you push it through a piece of marzipan!).
• Lightly dust the tea bread with icing sugar while it is still hot.
• Allow to cool in the tin for 10 minutes then tip on to a wire rack to cool completely.