We had a couple of our friends coming for tea and had not much time to bake anything, luckily, I had a ready puff pastry in a fridge and apples, which did remind me about James Martin’s recipe I’ve recently seen on TV. It suited perfectly for this occasion, – very quick to make and really delicious. Tart apple filling, marzipan layer and crispy pastry is a perfect combo! This quantity of ingredients will make a rather big slice which easily will provide about 6-8 portions.
APPLE AND MARZIPAN SLICE
(Adapted from James Martin’s recipe)
750g apples, peeled, cored and roughly chopped
3 tablespoons sugar
2 x 320g ready-made all-butter puff pastry sheets (about 35cm x 23cm/14in x 9in)
200g natural (uncoloured) marzipan, thinly sliced or grated
2 egg yolks, lightly beaten
2 tbsp demerara sugar
butter plus extra for greasing
cream, clotted cream or ice-cream to serve
1. Preheat the oven to 200C/180 Fan.
2. Heat the apples, 3 tablespoons of sugar and 3 tablespoons of water in a saucepan over a medium heat. Bring the mixture to the boil, stirring well, then cover and reduce the heat until the mixture is simmering. Continue to simmer for 3-5 minutes, or until the apple has softened. Cook until the apple has completely broken down to a purée, then remove the purée from the heat and set aside to cool.
3. Place one sheet of puff pastry onto a baking tray lightly greased with butter. Lay the slices of marzipan (or I prefer to grate it) on top of the pastry to cover, leaving a border of 2cm all the way around.
4. Spread the cooled apple purée over the layer of marzipan, then brush the pastry border with a little of the beaten egg.
5. Fold the second sheet of puff pastry in half lengthways, then carefully score the pastry from the folded side towards the cut side at 1cm intervals down the length of the pastry, leaving 2cm intact at the cut side of the pastry.
6. Unfold the scored pastry and lay it exactly on top of the apple-covered pastry, then crimp the edges to seal the two sheets of pastry using your fingers.
7. Trim the edges of the pastry and brush the top of the Apple slice all over with the remaining beaten egg. Sprinkle the top with demerara sugar, then bake in the oven for 25-30 minutes, or until the pastry has risen and is crisp and golden-brown.
8. Allow to cool slightly before serving, serve with any variation of cream you prefer (pouring, clotted or ice-cream). 🙂