Apple & Almond Pastries

Ingredients

Makes 9 pastries

These French-style individual apple tarts topped with grated marzipan and toasted almonds are delicious served warm as a dessert or cold for an afternoon tea treat.

  • 320g pack ready-rolled puff pastry, thawed if frozen
  • 100g marzipan, grated
  • 3 large eating apples, such as Cox or Braeburn
  • 25g flaked almonds
  • 2 tbsp apricot jam
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Step by step

  1. Heat the oven to 220 C (Fan 200 C), Gas 7
  2. Allow the pastry to stand for 10 minutes after removing from the fridge (this prevents cracking), then unroll onto a baking sheet. The greaseproof paper can be left under the pastry to line the baking sheet and prevent sticking.
  3. Cut the pastry into 9 even-sized rectangles then sprinkle over the grated marzipan. Spread the pastries slightly apart on the baking sheet to keep them separate after baking.
  4. Peel and quarter the apples and remove the cores. Thinly slice each quarter.
  5. Arrange the apple slices down the centre of each pastry, overlapping the slices slightly. Scatter over the almonds.
  6. Place in the preheated oven and bake for 16-18 minutes until risen and golden.
  7. Warm the jam gently in a microwave oven (this makes it runny and easy to spread) then brush a little jam over the top of each pastry to glaze attractively.