RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Apple and Marzipan Tarte - dairy, pareve
Oy! This is one of those recipes that causes weight gain just from reading it! Consider yourselves warned. It'll give you a really sweet start to the new year. I'm soooooo tempted to make this and see if I can sneak the marzipan past my daughter ... This is from the September 13, 1996, "Table Talk" column by Evelyn Rose in the Jewish Chronicle (England). Eve Munro was kind enough to provide this answer to me regarding the Bramley apples specified in the recipe: "They are a very tart large green skinned cooking apple - one that you definitely could not pick up and eat. You could use Granny Smiths in their place - just use less sugar. The Granny Smiths will cook slightly softer as well, so watch the cooking times." Ruth Apple and Marzipan Tarte ~~~~~~~~~~~~~~~~~~~~~~~~ Serves 6-8 Keeps 2 days under refrigeration. Do not freeze. For the pastry: 8 oz. (225 g) plain flour pinch of salt 2 level teaspoons icing sugar 4 oz. (125 g) butter or block (baking) margarine 1 egg yolk juice of 1/2 lemon (1-1/2 tablespoons) 1-2 tablespoons icy water For the filling: 1 packet (6 oz./175 g) white marzipan, chilled 4 oz. (125 g) soft butter or margarine 2 oz. (50 g) caster [superfine] sugar 4 large Bramley apples (2 lb/ 900 g), peeled and coarsely grated 2 eggs, separated granulated sugar for sprinkling Use the metal blade in the food processor and put the dry ingredients and the well-chilled fat (cut into 1-inch/2-1/2 cm chunks) into the bowl. Mix the lemon juice, egg yolk and water to blend, then turn on the machine and pour them down the feed tube, pulsing only until the mixture looks like a moist crumble, then tip it into a bowl and gather together into a dough. Turn the pastry onto a board or counter-top sprinkled with a very light layer of flour. Knead it gently with the fingertips to remove any cracks, flatten into a 1-inch (2-1/2 cm) thick disc, wrap in foil or clingfilm and chill half in the refrigerator for half-an-hour and freeze the rest. Preheat the oven to Gas no. 7 (425 F, 220 C). On a floured board, roll out the chilled pastry 1/8-inch (0.5 cm) thick and line the base and sides of a 10-inch (25 cm) heat-proof flan dish. Cover the pastry with the grated or sliced marzipan. To make the filling, cream the fat and sugar until fluffy then beat in the egg yolks. Stir in the grated apples, then fold in the egg whites whisked until they hold glossy peaks. Spoon the filling into the pastry case and grate the frozen pastry on top in an even layer. Scatter with the granulated sugar and bake for 35-40 minutes until golden brown. Serve warm, plain or with custard or vanilla ice cream. To reheat: cover loosely with foil and leave in a moderate oven, Gas no. 4 (350 C, 180 C) for 20-25 minutes or until warm to the touch.
