|Apricot and marzipan tart served with a scoop of vanilla ice cream|
If, like me, you haven’t been able to resist buying a pack of much-reduced marzipan from the supermarket after Christmas or, indeed, have some left over from covering your festive cake, then now is the time to use it up.
Searching the internet, I found quite a few recipes that I could use but I decided to opt for one that I had seen Mary Berry demonstrate at the last Good Food Show Winter in Birmingham - Apricot and Marzipan tart. However, as her recipe serves 8-10, I halved the filling quantities for our small household and put half the sweet pastry in the freezer for later use – not realising I had inadvertently made yet more left-overs, ah well!!
|Apricots placed on top of marzipan|
Many fruits could be used – fresh (when in season) cooking apples, plums, etc. – but in this instance Mary suggested using canned apricots. A quantity of sweet pastry was produced and chilled before cutting in half and rolling out two large circles. The grated marzipan was scattered centrally on one pastry circle and then the apricots were placed cut side down on top. Finally, the second pastry circle was placed on top and the edges sealed and trimmed.
|Baked until golden brown|
The tart was cooked on a hot baking sheet (to avoid a soggy bottom!) at 220C, 200C fan or gas 7 until golden brown on top and underneath for 25 minutes or so. Dusted with icing sugar it looked, and tasted, a treat!