Marzipan tart

Name: Marzipan tart
Ingredients: 300 g marzipan; 6 eggs; 1 tablespoon almond extract; 180 g sugar; 100 g butter; 2 round sheets of puff pastry (about 30 cm in diameter each); 3 tablespoons milk

Dessert - Marzipan tart by Irina H. - Recipia

Marzipan goes between two sheets of puff pastry: the marzipan tart bakes at 200°C until golden. The filling with eggs, butter and almond flavor stays soft under the golden puff pastry, and the cuts on top are just decorative and can be left out. I prefer to grate the marzipan while it’s cold, before it softens on the grater. Prep: 20 minutes. Cook: 30 minutes. Total time: 50 minutes. Servings: 8. Approximately 680 kcal and 11 g protein per serving.

Ingredients

300 g marzipan
6 eggs
1 tablespoon almond extract
180 g sugar
100 g butter
2 round sheets of puff pastry (about 30 cm in diameter each)
3 tablespoons milk

Preparation

1. Preheat the oven to 200°C. 2. Coarsely grate the marzipan. Add the eggs, almond extract, sugar and melted, cooled butter. Mix for about 5 minutes, until smooth. 3. Line a round, fairly deep baking pan with parchment paper. Place the first sheet of puff pastry in the pan and prick it here and there with a fork. 4. Spread the filling evenly over the pastry. Cover with the second sheet and seal the edges well. If you like, lightly score the top with a knife, then brush it with milk. 5. Bake the tart for 30 minutes, until the puff pastry is golden.

Notes

The tart can be kept covered in the fridge for up to 3 days, but the puff pastry gradually loses its crispness. The filling can be mixed ahead and kept cold until you assemble the tart. Work with the puff pastry while it’s still cold and pliable, not soft and sticky. A thinner sheet browns faster, so keep an eye on the color towards the end of baking. Marzipan varies from one product to another; one with more almonds has a stronger flavor. A slice goes well with unsweetened tea. Contains gluten, almonds, dairy and eggs.