Apple Marzipan


Serves: 8
Total Calories: 2,182

Ingredients

1 recipe Single-Crust Pastry

TOPPING
8 ounces almonds paste
1 tablespoon unsalted butter, softened
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
1/4 cup all-purpose flour

FILLING
3 large golden delicious apples (about 1 1/2 pounds), peeled and cut into thin slices
1 cup sugar
1/2 cup golden raisins
3 tablespoons amaretti cookies crumbs or plain dry bread crumbs
1 teaspoon ground cinnamon
2 tablespoons fresh lemon juice or to taste
1 larege egg yolk beaten with 1 teaspoon water
confectioners' sugar

Directions:

1 Prepare the pastry, if necessary. Let the dough soften briefly at room temperature. Place the dough between two sheets of plastic wrap and roll it out to form a 12-inch circle, about 1/8-inch thick.

2 When the dough is ready, remove the top sheet of plastic wrap. Using the remaining sheet to lift the dough, center the dough in a 9- to 10-inch tart pan, with the plastic-covered side up. Peel off the plastic wrap. Gently press the dough into the base of the pan and along the sides. Roll the rolling pin over the top of the pan and trim off the overhanging dough. Gently press the dough against the sides of the pan to create a rim higher than the edge of the pan. Refrigerate the pastry shell 30 minutes.

3 Prepare the topping: Crumble the almond paste into a food processor or electric mixer bowl. Add the butter, egg, vanilla, and lemon zest and blend or beat until smooth. Add the flour and stir just until blended. Scoop the almond paste mixture into a pastry bag fitted with a 1/2-inch tip.

4 Place the oven rack in the center of the oven. Preheat the oven to 400°F.

5 Combine all of the apple filling ingredients in a large bowl and stir well. Scrape the apple mixture into the prepared tart shell, packing it down lightly.

6 Pipe a circle of almond paste mixture just inside the rim of the pastry shell, being careful not to let it touch the pan, or it will stick. Pipe the remainder in a lattice pattern over the filling. Brush the egg yolk mixture over the lattice topping.

7 Place a baking sheet on the rack below the tart to catch drips. Bake the tart 1 hour 15 minutes, or until the topping is browned and the apple juices are bubbling. If the topping browns too rapidly, cover loosely with foil.

8 Cool the tart on a rack 10 minutes. Remove the pan rim and let the tart cool completely. Serve at room temperature sprinkled with confectioner's sugar. Store covered with a large inverted bowl at room temperature up to 24 hours.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 2,182
Calories from Fat: 1,178

This Apple Marzipan recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.


More Recipes from the Cook'n in Italy Cookbook:
* Cookies, Cakes, Tarts, and Pastries
Abruzzo-Style Almond Cake with Chocolate Frosting
Almond Brittle
Almond Macaroons
Almond and Peach Tart
Anisette Toast
Apple Marzipan
Apricot Almond Cake
Autumn Fruit Torte
Berry Mascarpone Tart
Biscotti Bread Pudding
Blueberry Crostata
Bow Ties
Butter Rings
Cannoli
Cannoli Cream
Chocolate Almond Cake
Chocolate Cannoli Cream
Chocolate Hazelnut Cake
Chocolate Kisses
Chocolate Orange Torte
Chocolate Rum Raisin Cake
Chocolate Tart
Chocolate-Raisin Bread Pudding
Christmas Fig Cookies
Christmas Sweet Bread
Cinnamon Plum Torte
Citrus Sponge Cake
Cornmeal Berry Tart
Cream Puffs
Crisp Ricotta Pastries
Crunchy Walnut Cake
Double-Chocolate Nut Biscotti
Double-Crust Pastry
Dried Fig Tart
Easter Wheat-Berry Cake
Feast Day Puffs
Fig and Walnut Crostata
Grandmother’s Cake
Hazelnut Bars
Honey Balls
Honey Pinwheels
Jam Spots
Ladyfingers
Lemon Almond Tart
Lemon Knots
Lemon Nut Biscotti
Lemon Olive-Oil Cake
Mantua Cake
Marble Cake
Marsala Cookies
Marsala Walnut Cake
No-Bake Chocolate "Salame"
Panettone Bread Pudding
Pastry Cream
Pear and Apple Cake
Piedmontese Hazelnut Cake
Pine Nut Macaroons
Pine Nut Tart
Polenta and Pear Cake
Prato Biscuits
Rainbow Cookies
Raspberry Cream Tart
Removing a Tart (Crostata) from the Pan
Rice Pudding Tart
Ricotta Cheesecake
Ricotta Crumb Cake
Ricotta Fritters
Ricotta Jam Tart
Ricotta Lattice Tart
Ricotta Pockets
Roman Ricotta Tart
Rum Cake
Rum and Currant Loaf Cakes
S Cookies
Semolina Cookies
Sesame Cookies
Sesame Wine Biscuits
Sicilian Nut Rolls
Sicilian Ricotta Cake
Single-Crust Pastry
Sour-Cherry Jam Tart
Spice Cookies
Spice and Nut Tart
Sponge Cake
St. Joseph’s Fritters
Summer Fruit Tart
Summer Fruit Torte
Sweet Ravioli
Ugly-but-Good Cookies
Umbrian Fruit and Nut
Vin Santo Rings
Wafer Cookies
Walnut Biscotti
Walnut Butter Cookies
Warm Amaretti Cakes
Winter Fruit and Nut Crostata




"I must say this is the best recipe software I have ever owned."
-Rob

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David

"Your software is the best recipe organizer and menu planner out there!"
-Toni

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill

My favorite is the Cook'n Recipe App.
-Tom