Best 2 Raspberry Marzipan Tart Recipes
Indulge in a delightful culinary journey with our exquisite Raspberry Marzipan Tart recipe, a harmonious blend of flavors and textures that will tantalize your taste buds. This delectable treat features a buttery shortbread crust, a layer of velvety marzipan, and a vibrant raspberry filling, all enveloped in a delicate almond cream. Discover the secrets behind this stunning dessert, from the art of crafting the perfect shortbread crust to achieving the ideal consistency for the marzipan and raspberry fillings. Elevate your baking skills and impress your loved ones with this masterpiece that combines the richness of marzipan, the tanginess of raspberries, and the comforting embrace of a flaky shortbread crust.
Here are our top 2 tried and tested recipes!
RASPBERRY MARZIPAN TART
This tart isn't overly sweet ... perfect for our taste buds. The flavors of raspberry and marzipan were delish. Next time, I may try another fruit like Trish suggests. A great dessert that will impress your guests!
Provided by Trish Morris
Categories Other Desserts
Time 1h
Number Of Ingredients 17
Steps:
- 1. Pastry : put flour, sugar into a food processor and pulse to mix. Cut butter into cubes and add. Pulse till butter is blended to course crumbs. Add Lemon juice and pulse till mix forms a ball. Remove and place in the middle of an ungreased 10inch springform pan. Press the dough from the middle out. If the dough is to sticky just flour your fingers. Press the dough half way up the side of the pan. Spread raspberry jam on the bottom and place in fridge while preparing filling
- 2. Preheat oven to 350. Filling: cream butter and add sugar, beat till fluffy. Add eggs one at a time scraping the sides as you go. Add the zest and almond extract. On low speed add the ground almonds till just mixed and evenly distributed. Pour mix in prepares shell. Bake for 45 min or until the pastry is golden and a toothpick inserted comes out clean. Remove and let cool
- 3. Melt jam on the stove or microwave. Brush jam over the top of the cooled tart. Refrigerate for up to 3 days. Place fresh raspberries and dust with icing sugar just before serving
SOFIA'S RASPBERRY MARZIPAN TART
Steps:
- Preheat oven to 350 degrees. Grease 9" Spring Form pan. In a large bowl, combine flour, 1/3 cup sugar, 1 teaspoon baking powder. Add 1/2 cup butter and egg. Blend with a pastry blender until dough forms. Press dough over bottom and up sides of prepared pan. Spread 1/4 cup jam over dough. Chill while preparing filling. In a small bowl cream 2/3 cup sugar, 1/2 cup butter, almond extract until fluffy and light. Add eggs one at a time, beating well after each addition. Stir in grated almonds. Spoon over jam and cake layer in spring form pan; spread gently. Bake for 40-50 minutes or until a deep golden brown. Cool two hours before removing from pan. Spread top with 1/4 cup jam (or a little more). Blend glaze ingredients until smooth. Drizzle over tart. Eat.
Tips:
- For a smooth marzipan filling, make sure to grind the almonds finely and mix them thoroughly with the sugar and butter.
- If you don't have a food processor, you can also make the marzipan filling by hand. Simply chop the almonds finely and then mix them with the sugar and butter until well combined.
- To prevent the tart crust from becoming soggy, make sure to blind bake it before filling it with the marzipan and raspberries.
- For a shiny glaze, brush the tart with apricot preserves before baking.
- Serve the tart warm or at room temperature.
Conclusion:
This raspberry marzipan tart is a delicious and versatile dessert that can be enjoyed for breakfast, lunch, or dinner. The sweet and tangy flavors of the raspberries are perfectly complemented by the rich and nutty marzipan filling. The tart is also easy to make, making it a great option for busy weeknights. Whether you're a fan of raspberries, marzipan, or both, this tart is sure to please.
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