Rating: 3.4 stars
15 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1

For almond tarts, replace the dried-fruit mixture with 2/3 cup sliced blanched almonds and skip step 1.

Martha Stewart Living, December/January 2015

Gallery

Credit: Bryan Gardner

Recipe Summary

prep:
20 mins
total:
2 hrs
Yield:
Makes two 10-inch tarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine dried fruit, orange juice, cognac, and 1/4 teaspoon salt in a saucepan. Bring to a boil, stirring; reduce heat and simmer 2 minutes. Let cool, 15 minutes.

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  • Cut marzipan into chunks. In a food processor, puree marzipan, egg, and remaining 1/2 teaspoon salt.

  • Butter two 10-inch tart pans with removable bottoms. Divide dough in half. Roll out one half (keep other half refrigerated) on a lightly floured surface to an 11-inch circle. Fit into bottom and up sides of a prepared pan. Fill with half of marzipan, then half of fruit mixture (or almonds for almond tart). Repeat with remaining dough and filling. Drape with buttered plastic wrap. Let rise in a warm spot until almost doubled, about 45 minutes.

  • Preheat oven to 375 degrees with racks in upper and lower thirds. Bake tarts, rotating pans once, until golden brown, about 20 minutes (15 minutes for almond tart). Let cool slightly on a wire rack before serving.

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Reviews (1)

15 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: 2 stars
12/12/2017
Where is the dough recipe?