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Fruit and marzipan tartlets

Fruit and marzipan tartlets

Ingredients 5
Servings 8
Time 10 minutes


  • 1
    roll puff pastry, thawed
  • 160
    fruit mince a little grated lemon zest (optional)
  • 50
    marzipan, crumbled
  • 50
    almond flakes, toasted egg yolk whisked with a little milk icing sugar


20 minutes

We used store-bought puff pastry instead of shortcrust pastry. And instead of dried fruit stewed in brandy we used a packet of fruit mince. Instead of making it in tart tins we just folded the dough circles over their filling.

Preheat the oven to 200 °C.

Grease a baking sheet.

1. Gently roll out the pastry and cut out 8 circles, each about 10 cm in diameter. Arrange the circles on the baking sheet.

2. Filling Mix the fruit mince and lemon zest (if using) and place a large spoonful of the mixture on one half of each pastry circle.

3. Scatter the marzipan and almonds on top.  Brush the pastry edges with water.

4. Fold the other half of the pastry over the filling to make a crescent.

5. Crimp the edges with a fork and brush with the egg yolk mixture. Repeat with the remaining pastry circles.

6. Bake for 20 minutes or until the pastry is golden and slightly puffed.

7. Dust with icing sugar and serve lukewarm or cold.


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