Apple puff pastry tarte flambée

For 12 pieces
  • 3 slices (75 g each) frozen puff pastry
  • 200 g marzipan raw mass
  • 1 Egg (size M)
  • 100 g Crème fraîche
  • 1 egg yolk (size M)
  • 2 Apples
  • 30 g Amarettini
  • 100 g Apricot jam
  • Flour
  • baking paper
40 minutes
very easy
Place the puff pastry sheets next to each other and let them thaw. Coarsely grate the marzipan. Gradually stir in the egg with the whisk of the hand mixer. Stir in the crème fraîche at the end. Place the dough slices on top of each other, roll them out on a floured work surface into a rectangle (approx. 20 x 34 cm).
Spread the marzipan mixture on top, leaving a border of approx. 2 cm free all around. Fold over the long sides first, then the short sides. Place the strips on baking paper.
Whisk the egg yolks, brush the strips of dough with them. Wash apples, rub dry. Cut out the core with an apple cutter. Finely slice the apples. Crumble the amarettini and sprinkle on the marzipan mixture.
Spread the apples on top. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for about 10 minutes. Heat the jam, brush the apples with it immediately after baking.
Let cool down.
1 piece approx:
  • 230 kcal
  • 960 kJ
  • 4 g protein
  • 14 g fat
  • 22 g carbohydrates


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