Raspberry Marzipan Tart
Indulge in the rich, nutty sweetness of a Raspberry Marzipan Tart, a show-stopping dessert that combines a buttery homemade shortcrust pastry with a decadent layer of marzipan and juicy fresh raspberries. This elegant tart is finished with a glistening apricot glaze infused with almond extract, adding a subtle, aromatic touch. Perfect for special occasions or as a crowd-pleasing centerpiece, this recipe balances the tartness of ripe raspberries with the smooth, sweet creaminess of marzipan. With just 40 minutes of prep time and simple yet rewarding techniques like blind baking and glazing, this bakery-quality dessert is surprisingly approachable. Serve it as a stunning finale to your next dinner party or enjoy it as a luxurious treat with a cup of tea.
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Recipe Information
Ingredients
- 250 g all-purpose flour
- 125 g unsalted butter
- 50 g powdered sugar
- 1 egg yolk
- 2 tbsp cold water
- 200 g marzipan
- 250 g raspberries
- 2 tbsp apricot jam
- 0.5 tsp almond extract
Instructions
Preheat your oven to 180°C (350°F).
In a large mixing bowl, combine the all-purpose flour and powdered sugar.
Add the chilled, cubed butter to the bowl and rub it into the flour mixture using your fingers until it resembles fine breadcrumbs.
Add the egg yolk and cold water to the mixture, stirring gently with a fork until the dough comes together. Add an extra teaspoon of water if necessary.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 20 minutes.
Roll out the chilled dough on a lightly floured surface to approximately 3mm thick, and line a 9-inch tart tin with the dough. Trim the edges and prick the base of the pastry with a fork.
Blind-bake the tart shell by placing a sheet of parchment paper on top and filling it with baking weights or dried beans. Bake for 10 minutes, then remove the weights and bake for an additional 5 minutes until lightly golden. Set aside to cool slightly.
Roll out the marzipan to about 3mm thickness and gently lay it into the tart shell, ensuring an even layer.
Arrange the raspberries on top of the marzipan, forming a single, even layer.
In a small saucepan, warm the apricot jam with the almond extract over low heat until melted and smooth. Brush the jam mixture over the raspberries to create a glossy finish.
Allow the tart to cool completely before serving. Cut into slices and enjoy!
Nutrition Facts
Calories |
1756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 184 mg | 62% | |
| Sodium | 26 mg | 1% | |
| Total Carbohydrate | 335.2 g | 122% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 119.1 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 200 mg | 15% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 945 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
