Apple and marzipan tart with a grid

For 16 pieces
  • 75 g Icing sugar
  • 400 g + some flour
  • 175 g + 50 g + some cold butter
  • 1 egg + 1 egg yolk ( Size M)
  • 1,25 kg sour apples (e.g. Elstar)
  • 125 g Sugar
  • 6 EL lemon juice
  • 1–1 1⁄2 teaspoons of cornstarch
  • 30 g dried cranberries
  • 200 g marzipan paste
  • 2 EL Milk
  • Icing sugar
  • baking paper
90 minutes
very easy
For the dough, knead powdered sugar, 400 g flour, 175 g butter and 1 egg until smooth. Cover and chill for about 30 minutes.
For the compote, peel, quarter, core and cut the apples. Caramelize the sugar in a large, wide saucepan while stirring until golden yellow.Melt 50 g butter in it. Deglaze with lemon juice.
Add the apples and simmer for about 5 minutes. Lift out the apples with a slotted spoon. Mix 1 teaspoon starch and 1 tablespoon cold water until smooth. Bring the caramel to the boil. Stir in starch and simmer for 1 minute while stirring constantly (if necessary, thicken with 1⁄2 teaspoon starch).
Fold in the apples and cranberries.
Roll out the marzipan round (approx. 26 cm Ø). Grease a tart pan with a lifting base (26 cm Ø) and dust with flour. Approximately. Roll out 2⁄3 of the dough in a round shape (approx. 30 cm Ø) on a little flour and line the pan with it.
Press the dough on the edge, cut off any excess dough. Prick the bottom with a fork several times. Put the marzipan on top.
Preheat the oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer). Knead the leftover dough and the rest of the dough and roll out into a round shape (approx. 28 cm Ø). Cut into strips approx. 1 cm wide with a knife.
Put the compote in the mold. Place half of the strips of dough on top, spaced apart. Place the rest of the strips diagonally on top to form a grid. Whisk the egg yolks and milk together. Brush the lattice of the pastry with it. Bake in the oven on the lowest rack for 35–40 minutes.
Let cool down. Dust with powdered sugar.
1 piece approx:
  • 360 kcal
  • 5 g protein
  • 17 g fat
  • 45 g carbohydrates


Leave A Comment