Friday, March 7, 2014

Apple-Marzipan Tart
With Carmel and Rum Raisins
2/3 cup powdered sugar
3 1/3 cups flour
3/4 cup butter
1 egg
Cut the butter into the flour and powdered sugar, add egg and knead until smooth.  Refrigerate covered with plastic wrap for 30 minutes to rest.
5 oz marzipan
Apple Filling:
2 pounds / about 8 apples
1/2 cup sugar
1/4 cup butter
1 egg yolk
2 tablespoons milk
4 tablespoons raisins, soaked in rum
1 teaspoon cornstarch

In the meantime, prepare the apple filling: peel and cut the apples into little cubes. Heat a pan and add the sugar, stir occasionally until the sugar melts and caramelizes. Now add the butter and stir, it will turn into a nice caramel! Add the apple cubes to the caramel and simmer them on medium heat for about 5-10 minutes, until the apple juice thins the caramel. Remove the apples carefully and set aside. Mix the cornstarch with 1 tablespoon of water and stir into the applesauce-caramel mixture – make sure to keep stirring it while it thickens. Add the apples and the rum raisins and mix well.
Preheat oven to 325°F and to prepare the pie crust: grease your pie pan and flour it lightly. Roll out ¾ of the dough evenly on your work surface and fit it into the pan, then do the same with the marzipan and fit it on top of the crust inside your pan. Roll the marzipan as thin as possible. Add the apple filling on top of the marzipan. Use the left-over pastry dough to cover the tart, whether you choose to do a woven lattice pattern or any other pie covering technique! Before putting the tart in your oven, mix an egg yolk with milk and brush in on the dough on top of your tart, to keep it moist during baking.  Bake at 325 degrees for about 45 minutes until it turns golden.
Before serving let the tart cool about 30-40 minutes at least and sprinkle it with powdered sugar. Enjoy!

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