Late autumnal apples are so wonderfully full of flavour. I picked a couple of boxes to store them, but also kept some apples on the trees for the birds and for us. When Eddie and I go out in the garden to clear the lawn from the fallen leaves, I pick an apple or two and we munch happily the crispy sweet apples. They are great for any kind of baking too.
One of our family favourites is a simple open marzipan apple tart. I believe the original recipe was printed in one of the calendars, but I have long lost it, and have been baking this tart with different varieties of apples, marzipan and nuts.
about 300g shortcrust pastry (prepare your own or use a Jus-Rol shortcrust sheet)
200 g golden marzipan
2 tsp ground almonds
2 tbsp apricot conserve (I like the TipTree apricot conserve)
4 medium apples,
Kelly's of Cornwall ice cream to serve with (Clotted Cream & Golden syrup is perfect for this tart)
1. Heat oven to 180C.
Roll the pastry on a baking tray. Place in the oven for about 8 minutes.
3. Take the tray out and spread the apricot conserve over the pastry.
4. If you are using the roll-on marzipan, then simply cover the pastry with the marzipan sheet. If you have a block of marzipan, cut thin slices and place over the pastry. Sprinkle the ground almonds over the marzipan.
5. Slice the apples very
thinly and place over the marzipan. Bake for about 20
mins at 180C until the apples are soft and the pastry is golden. Sprinkle with the icing sugar.
6. Serve with a generous helping of Kelly's of Cornwall ice cream.