Peach and marzipan tart
- August 2015
- Serves 6-8
- Hands-on time 20 min, oven time 20 min
A crisp, buttery puff pastry base is topped with sweet marzipan and fresh peaches (or any stone fruit – plums, apricots, nectarines – you fancy) before being glazed with jam and baked. A really easy dessert idea that’s ready in 40 minutes
Want to make puff pastry from scratch? Here’s our foolproof puff pastry guide.
- 35.2g (19.6g saturated)
- 59.5g (36.8g sugars)
- Plain flour for dusting
- 640g puff pastry
- Icing sugar for dusting
- 300g golden marzipan block
- 5-6 ripe peaches, thinly sliced (see tips)
- 1 medium free-range egg yolk, beaten
- 50g apricot jam, mixed with 1 tbsp boiling water, then pushed through a fine sieve
- Heat the oven to 220°C/200°C fan/ gas 7. Dust a clean work surface with flour and line a baking sheet with baking paper. Roll out the puff pastry into a large rectangle a little thicker than a £2 coin. If you want to keep the edges neat, trim them with a sharp knife. Press the blade straight down – don’t drag it or you’ll seal the layers and the pastry won’t puff well.
- Using a sharp knife and a ruler, lightly score a 3-4cm border into the pastry. Lift the pastry onto the baking sheet.
- Dust the work surface with a little icing sugar and roll out the marzipan to form a rectangular sheet that fits inside the scored pastry. Lay the marzipan on top of the pastry. Using a sharp knife, tap the edge of the pastry with a horizontal blade. This is called ‘knocking up’ and encourages the pastry layers to separate and puff up.
- Top the marzipan with the peaches. Brush the pastry border with some beaten egg, then chill for 20 minutes. Brush the edges with more egg, then bake on the top rack of the oven for 17-20 minutes until the tart is golden and puffed up at the edges. If it starts to colour too much, cover loosely with foil.
- Once the tart is golden and the fruit has slightly softened, remove to a wire rack (use the baking paper to help) and leave until just warm. Brush all over with the apricot glaze, then serve.
Use any stone fruit you like; nectarines, plums or apricots work well. To make the tart with summer berries, bake the pastry and marzipan, then top with the fresh fruit and glaze. The peach tart is best eaten a little warm with a dollop of crème fraîche.
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