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EN Apple-marzipan tart

EN Apple-marzipan tart

Ingredients for the shortcrust:

Menge	Zutaten	Zusatz
	For size: 6 x 5.5 cm / 4 x 7.5 cm:
110 g	flour
35 g	sugar
75 g	butter
1	egg yolk
1 pinch of	salt
1 knife tip	baking powder

	For size: 5 x 10.5 cm / 2 x 15.5 cm / 1-2 x 20.5 cm / 1 x 24.5 cm:
240 g	flour
80 g	sugar
160 g	butter
1	egg
1 pinch of	salt
1 knife tip	baking powder

Ingredients for the marzipan filling:

Menge	Zutaten	Zusatz
	For size: 6 x 5.5 cm / 4 x 7.5 cm:
50 g	soft butter
50 g	marzipan
10 g	sugar
1	egg
50 g	flour
1 knife tio	baking powder
2	apples

	For size: 5 x 10.5 cm / 2 x 15.5 cm / 1-2 x 20.5 cm / 1 x 24.5 cm:
90 g	soft butter
90 g	marzipan
20 g	sugar
1	egg
90 g	flour
1 knife tip	baking powder
4	apples

Preparation

Working time: approx. 40-50 min. (without cooling and Baking time) Baking time: approx. 20-35 min.

Preparing the shortcrust:
Work all the ingredients into a smooth dough. Wrap it in foil and put in the fridge for approx. 1 hour. Roll out the dough until it is approx. 3 mm thick and cut out the base with the tart frame. Grease the sides, cut a strip of dough to the required length and height and line the sides with it. Poke the base several times with a fork and bake at 180 °C top/bottom heat (160 °C convection oven) for approx. 10–15 minutes. Line the dough with baking paper and weigh it down with blind baking balls or pulses. Remove these again after baking.

Preparing the marzipan filling:
Blend the soft butter, marzipan paste and sugar in a standing mixer until smooth. Add the egg and continue stirring briefly. Mix flour with baking powder and gently fold in. Spread the filling evenly over the rolled-out shortcrust. Cut the apples into very thin slices, roll them up into roses, spread them across the marzipan filling and bake them for another 10–20 minutes.
Mix a glaze as you wish, e.g. from thickened apple juice.