Marzipan Eccles tarts

By foodiva

Ingredients

• 300 g leftover dried fruit, like raisins, sultanas, currants
• 2 eating apples or pears, cored and grated
• 50 g demerara sugar, plus a little extra to decorate
• 100 g leftover marzipan, grated
• 1/2 tsp ground cloves
• 1 tsp ground cinnamon
• 500g block puff pastry
• little flour, for rolling
• 1 egg, beaten

Details

Servings 6
Preparation time 50mins
Cooking time 75mins
Adapted from bbcgoodfood.com

Preparation

Step 1

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Makes 6

This fun spin on the traditional Lancashire fruit cakes uses leftover marzipan to make irresistible individual pies

, beaten

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Mix the dried fruit, grated

, and lift the second pastry circle on top. Gently press down on the fruit to push out as much air as you can. Press the pastry edges to seal. Use an appropriate sized bowl, glass etc to help you trim the edges to a neat circle. At this stage, you can cover and chill the tarts overnight, or freeze for 1 month. Defrost before continuing. Brush with beaten egg, then make three small slashes with a knife in a row. Repeat with remaining pastry and filling.

Pop the tarts in the fridge while you heat oven to 200C/180C fan/gas 6. When the oven is nice and hot, brush tarts all over with egg and sprinkle each with a little more sugar. Bake for 20 - 25 mins, until golden, then eat warm with ice cream or custard.

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