Marzipan tart with apple roses
This set combines the ingredients and tools for a 26 cm apple-rose tart: a loose-bottomed 26 cm tart tin, 1 kg shortcrust pastry base mix, 250 g M0 raw marzipan, 600 g ceramic baking beans and a recipe card.
Ingredients
Pastry: 250 g shortcrust mix, 50 g whole egg (one medium egg)*, 125 g softened butter*, ceramic baking beans and flour for the work surface*.
Marzipan filling: 100 g chilled raw marzipan, 250 g quark*, 250 g mascarpone* and 100 g whole egg (about two medium eggs)*.
Apple roses: 7-8 red apples*, 200 ml water*, 100 g sugar* and the juice of one lemon*. *Required separately.
Preparation
Knead all pastry ingredients until smooth and chill for at least two hours. Roll thinly on a lightly floured surface, grease the tart tin and line it with the dough. Repair any tears with spare dough, prick the base, cover with baking paper and weigh down with the ceramic beans. Blind-bake for 20 minutes at 180 degrees C conventional heat.
Freeze the marzipan for 10 minutes, grate it finely and mix with the remaining filling ingredients until creamy. Pour into the tart case and bake for 35 minutes at 150 degrees C conventional heat.
For the roses, combine water, lemon juice and sugar in a pan. Core and quarter the apples, slice them thinly and place the slices directly in the liquid. Boil for about one minute until slightly translucent and flexible, then cool. Roll up one slice and overlap further slices around it until the rose reaches the desired size. Place the roses directly in the marzipan cream. For softer apples, return the tart to a preheated oven for another 5 minutes at 150 degrees C. Any remaining raw marzipan can be used for baked apples with vanilla sauce.
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