Apple tart with marzipan & quince

For 12 pieces
  • 200 g cold marzipan paste
  • 200 g Schmand
  • 2 (approx. 300 g; z. B. Elstar) Apples
  • 3 EL lemon juice
  • 1 (270 g) Roll of fresh puff pastry (Refrigerated shelf)
  • flour
  • 2 tablespoons brown sugar
  • 100 g Quince jelly (glass)
  • baking paper
35 minutes
very easy
Preheat the oven (electric stove: 225 ° C / convection: 200 ° C / gas: s. Manufacturer). Coarsely grate the marzipan on a kitchen grater. Add sour cream and stir until smooth with the whisk of the mixer.
Wash the apples and poke out the core. Slice or cut the apples into thin slices. Drizzle immediately with lemon juice.
Line a baking sheet with parchment paper. Unroll the puff pastry and remove the paper. Roll out a little thinner (approx. 28 x 32 cm) on a lightly floured work surface. Place on the baking sheet and pull up a little at the edge.
Prick the dough several times with a fork.
Spread the marzipan mixture on the dough. Spread apple slices on top and sprinkle with sugar. Bake in a hot oven for 15–20 minutes. Warm up the quince jelly. Brush the tart with it while it is still hot. Let cool down.
1 piece approx:
  • 260 kcal
  • 4 g protein
  • 15 g fat
  • 26 g carbohydrates


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