Recipe Centre

Apricot and marzipan tart

Ingredients
400 g shortcrust pastry
FILLING
250 g cream cheese
15 ml honey
410 g apricot halves, drained
350 g marzipan
1 egg white
almond slivers, lightly toasted

Method:
Preheat the oven to 190 ºC (375 ºF). Spray a 22 cm loose-bottomed cake tin with nonstick spray. Roll out the shortcrust pastry thinly and cut out a circle 22 cm in diameter. Place in the prepared cake tin. Prick with a fork and bake for 10-15 minutes. Beat the cream cheese and honey together and spread over the crust. Arrange the apricot halves on the cream cheese with the flat sides facing down. Roll the marzipan into a 23 cm round and place over the apricots. Brush with egg white and bake for 10 minutes or until pale brown. Cool and remove from the tin. Decorate with toasted almond slivers. Makes a medium tart.

Recipe From : YOU November 07, 1991

Recipe from YOU : November 07, 1991 See what YOU has in store this month. Subscribe now and save!