Almond Apple Tart Recipe

450 g/1 lb puff pastry (paste), thawed if frozen
Beaten egg, to glaze
Icing (confectioners) sugar, for dusting

175 g/6 oz white marzipan
2 crisp, green eating (dessert) apples

25 g/1 oz/2 tbsp butter, melted
45 ml/3 tbsp caster (superfine) sugar

Pouring cream, to serve

Method:

Roll out the pastry and cut into six 10 cm/4 in squares. Place on a dampened baking sheet and brush with beaten egg. Dust the work surface with icing sugar and roll out the marzipan. Cut into six 7.5 cm/3 in squares and place on top of the pastry squares. Peel, core and slice each apple into 12 pieces. Lay four slices down the centre of each piece of marzipan. Brush with melted butter and sprinkle with caster sugar. Bake in a preheated oven at 220°C/ 425°F/gas mark 7 for 15 minutes until the pastry is golden brown and the apples are caramelized. Serve warm with cream.