With fruit harvests going strong and soft fruits in the plenty, this is one recipe you have to try! I am a big fan of marzipan and I have had to learn how to veganise it to be able to make many wonderful recipes. It's actually a lot simpler to do the vegan version of marzipan. There's a lot less messing around and less me in the kitchen, which is something Adam appreciates!
Now I know it's a bit of a long winded recipe, but its totally worth the effort you put into it. Plus any left over marzipan you can make into chocolate coated pieces to indulge or share with a friend too. If you don't want to make that many you can also freeze the pastry and marzipan, which you could fill with different toppings instead of apricots at a later date. I.e.. Christmas you may want to use figs or mince meat. The choice is yours.
Sweet, fresh and buttery
Ingredients
- Jelly:
- 4 apricots
- 3 tbsp agave nectar
- 1 tsp agar agar powder
- Marzipan:
- 165g ground almonds
- 125g icing sugar
- 1 tsp almond essence
- 2 1/2 tsp water
- Pastry:
- 150g plain flour
- 100g vegan block butter
- 3 tbsp sugar
- water as needed approx. 2-3 tbsp
- filling:
- 1/2 a fresh apricot per tart you make. approx. 4 whole apricots you will need.
Instructions
Pastry:
- Place the flour into a bowl. Grab the block butter, cut it into cubes and place into the flour along with the sugar and a pinch of salt. Either use a pastry handle or use your hands to rub the butter and flour together to make a crumb. Once its a lovely small crumb slowly add in the water. Add enough to just bring it together to form a dough ball. Place into the fridge until 5-10 minutes before needing to use it.
- Marzipan:
- Place the ground almonds and icing sugar into a food processor. Blend until fully combined with each other. Next keeping the blender going add in the almond essence and then slowly add the water. You need it to form into one ball and be a similar texture to the pastry dough. Not too runny. Place into a bowl, cover and leave to one side.
Pastry
- Remove the pastry from the fridge after half an hour or 5-10 minutes before your ready to roll it out to allow the pastry to come up to room temperature and be easier to roll. Roll the pastry out to approx. 1 cm thickness. Grab a muffin, cupcake or whatever cake tin you are planning on using. unsure the sides are either lined or prepped to allow you easy removal once the tarts have been filled. Place the pastry into the sections place greaseproof paper over the top of the pastry and fill using ceramic beads or dried beans to weigh it down. Place into the oven for 10-15 mins to blind bake.
Filling:
- Once the pastry has cooled down place a tsp of the marzipan in the bottom and slice half of a fresh apricot and place on top.
Jelly:
- Last but no means least, place the 4 fresh apricots into a blender. Pour the liquid through a sieve into a saucepan to avoid lumps. Add the agave nectar and agar agar to the pan. bring up to the boil and remove from the heat. Quickly pour on top of the tarts to complete the top and seal the fresh apricots in.
Recipe by
Suzie VoodieVie
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Comments (8)
These sound really good - I'd have to add ice cream ofc
Ooo what flavour would you stick with the classic vanilla or pimp it up?
Yes, of course!
I love marzipan with apricots
Tempting
They are too tempting!!
Sounds amazing!
I could eat several of those😀