Apple and marzipan tarts with salted caramel glaze

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The combination of apple, marzipan and salted caramel in this recipe makes it truly delicious.


  1. Wrap the butter in foil and place in the freezer for 30 minutes.

  2. Place the flour in a large bowl and holding the cold butter in the foil so it doesn't melt, coarsely grate into the flour. Keep dipping the butter into the flour as it will make it easier to grate.

  3. Mix into the flour with a palette knife and then add 2 tablespoons of cold water and stir together to form a dough, bringing together with your hands.

  4. Roll out and cut out 6 x 15cm circles using a bowl or a small plate as a guide and place on a baking sheet and chill for 30 minutes.

  5. Preheat the oven to 220C (200C fan, gas mark 7).  Divide the marzipan into 6 pieces and roll each into balls.

  6. Flatten each into circles, slightly smaller than the pastry circles and place in the middle of the pastry discs.

  7. Cut the apples into quarters, remove the cores and thinly slice each quarter, keeping the slices from each apple together. Fan them out in a circular shape on top of marzipan making sure they don’t overlap the pastry edge but cover all the marzipan.

  8. Brush the apples with the melted butter. Mix the sugar with the mixed spice and sprinkle over.

  9. Bake for 20 minutes until golden and place on a wire rack to cool.

  10. Add the butter, sugar, milk and salt to a small saucepan and gently heat to dissolve the sugar. Boil for 1 minute, then using a spoon drizzle over the tarts on the wire rack straight away. If it becomes too stiff to use add a little more milk and reheat.

  11. Leave to set before serving.

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