Marzipan Fruit 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.
1 ½ cup flour
¼ cup sugar
A pinch of salt
7 TBS cold butter, cut into small pieces
1 tbs vanilla
1 1/2 pound apricots
2 cups of blackberries
5 ounces of marzipan cut into small pieces
1 cup of powered sugar
1 TBS of amaretto or almond flavored liquor ( optional)
2 TBS of lemon juice, 1TBS more if you are not using the amaretto
1/4 to 1/2 cup of apricot jam or orange marmalade
Put the rack in the lowest part of the oven and preheat to 375 degrees
Grease a 9 inch tart form with removable button or line a cake form with parchment paper.
Mix the dough ingredients in a food processor or by hand.
Chill the dough in the fridge foe at least 30 minutes.
Roll out the dough, put it in the tart form, leaving an 1/2 inch edge on the sides
Prick the dough with a fork several times
Cover the dough with parchment paper and add some weight to blind bake the tart. I use some dried garbanzo bean for weight. Bake for 15 minutes. Can be made ahead. Let tart cool .
Put the marzipan, powdered sugar, egg,
Amaretto, and lemon juice in the food processor and mix until smooth. Put the mix on the cooled tart. Arrange fruit on top of marzipan custard. Bake for 25 to 30 minutes in the lower oven.
Heat the jam or marmalade and strain through a sieve . Brush onto the tart.
recipe by © sunnycovechef