Apple and marzipan tarte
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For the pastry:8 oz. (225 g) plain flour
pinch of salt
2 level teaspoons icing sugar
4 oz. (125 g) butter or block (baking) margarine
1 egg yolk
juice of 1/2 lemon (1-1 / 2 tablespoons)
1-2 tablespoons icy water
For the filling:
1 packet (6 oz. / 175 g) white marzipan, chilled
4 oz. (125 g) soft butter or margarine
2 oz. (50 g) caster [superfine] sugar
4 large Bramley apples (2 lb / 900 g), peeled and coarsely grated
2 eggs, separated
granulated sugar for sprinkling
Як готувати
Use the metal blade in the food processor and put the dry ingredients and the well-chilled fat (cut into 1-inch / 2-1 / 2 cm chunks) into the bowl. Mixthe lemon juice, egg yolk and water to blend, then turn on the machine and
pour them down the feed tube, pulsing only until the mixture looks like a moist crumble, then tip it into a bowl and gather together into a dough.
Turn the pastry onto a board or counter-top sprinkled with a very light
layer of flour. Knead it gently with the fingertips to remove any cracks,
flatten into a 1-inch (2-1 / 2 cm) thick disc, wrap in foil or clingfilm and
chill half in the refrigerator for half-an-hour and freeze the rest.
Preheat the oven to Gas no. 7 (425 F, 220 C). On a floured board, roll out
the chilled pastry 1/8-inch (0.5 cm) thick and line the base and sides of a
10-inch (25 cm) heat-proof flan dish. Cover the pastry with the grated or
sliced marzipan.
To make the filling, cream the fat and sugar until fluffy then beat in the
egg yolks. Stir in the grated apples, then fold in the egg whites whisked
until they hold glossy peaks. Spoon the filling into the pastry case and
grate the frozen pastry on top in an even layer.
Scatter with the granulated sugar and bake for 35-40 minutes until golden
brown. Serve warm, plain or with custard or vanilla ice cream.
To reheat: cover loosely with foil and leave in a moderate oven, Gas no. 4
(350 C, 180 C) for 20-25 minutes or until warm to the touch.
