These tarts are flavorful and rich tasting
I made this tart twice, once with apricots and another time with blackberries. It is a rich tasty tart that everyone loves. The marzipan mix becomes a rich custard. If you like marzipan you will like this tart.
The original recipe from Germany called for canned apricots, I used fresh ones that I halved and pitted. I put them on the tart with the cut side down. My orange marmalade that I used for the blackberry tart had pieces of orange rind in them which gave the tart a wonderful crunch and flavor. As to making the tart dough I sometimes like to mix it with my hands. It is fun doing it that way. Put the flower on a cool surface. Make a hole in the middle and add the egg. Put the cut butter and the rest of the ingredients on top of the flour. Mix all of it together using your palm to smear the butter into the rest of the ingredients. Then flatten the dough into a round disk, cover it with saran wrap and put it in the fridge for about an hour. Using the food processor is faster and less messy . The results are just as good if you don't overwork the dough. Add all the ingredients into the food processor and mix them with the on and off switch until the dough comes together. Put the crumbled dough on a piece of saran wrap, put another piece of saran wrap on top of it , flatten and press the dough together before resting it in the refrigerator. Don't be put off by all this information, it is not difficult to make.
WELCOME TO SUNNY COVE CHEF
Thank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.