Jam and marzipan tart
Prep:
50 mins
Cook:
60 mins
This treat is an ideal one for tea and sharing.
320g ready rolled shortcrust pastry (thawed if frozen)
140g butter, softened
140g golden caster sugar
2 large eggs
75g self-raising flour, plus extra for dusting
75g ground almonds
175g mixed dried fruit
Zest and juice 1 orange (retain the juice in a bowl and set aside)
6 tbsp raspberry jam
125g marzipan, ½ cut into small cubes
To decorate
50g icing sugar, to decorate
25g flaked toasted almonds (optional)
Preheat the oven to 200°C / 400°F / Gas mark 6.
Grease and line a tart tin.
Unwrap the pastry and lift the pastry into the tart tin, leaving a rim of pastry overhanging the edges.
Line the pastry with greaseproof paper then fill with baking beans.
Blind-bake for 15 minutes, remove the paper and the beans and bake for a further 10 minutes until the pastry is pale golden. Leave to cool.
Reduce the oven tempurature to 160°C / 325°F / Gas mark 3.
In a bowl, mix the butter and sugar until pale and creamy.
Add the eggs, one at a time, whisking well between each addition.
Stir in the flour, almonds, dried fruit and half of the orange zest.
Spread the jam over the base of the tart tin, then place the cubes of marzipan over the top evenly.
Pour over the cake mixture and smooth with a spatula or the back of a spoon.
Bake for 35 minutes until golden and risen.
Leave to cool in the tin.
To make the icing, mix the icing sugar with enough orange juice to make a thick, smooth icing.
Drizzle the icing over the top with the flaked almonds and the remaining orange zest and cut into slices to serve.
Serves
Makes 15 squares
Preparation Time
50 minutes
Cooking Time
60 minutes
Main ingredients
Dairy, Flour, Fruit, Eggs, Sugar, Nuts, Spice, Pastry
Recipe Type
Cakes & Baking, Dessert
Level of Difficulty
Moderately Easy
