Puff pastry, sweet gooey marzipan, juicy baked fruit and it is ready to dazzle in around 30 minutes.

Oh yeah baby.

My Mum always has puff pastry in the freezer and is a master of fruit tarts; therefore, I have inherited this love and have moved to new heights of pleasure as a result of my recent love affair with marzipan. I can’t get enough of the stuff – it’s most peculiar. Only warm though – I’ll probably still pick it off fruit cakes, but we’ll wait and see what Christmas brings before I commit to that.

You know, if you don’t like marzipan, just leave it out of this recipe; just put the fruit on the pastry and serve – maybe with a little whipped cream? Just a suggestion…

These are SO easy and SO delicious, it’s incredible.

First, get a pack of butter puff pastry from the supermarket (or drive over to your Mum’s and use hers because you have run out and didn’t realise). It really must be butter.

This is one of the 2 pieces in the pack – each weighing 250g.

Roll it out and cut into squares, triangles, circles (use a cookie cutter), whatever size and shape you fancy. You don’t have to be precise and mathematical – it’ll rise and puff in the oven anyway.

Roll out some marzipan to a similar thickness, although that’s not terribly important either, and either cut it to fit like a slightly smaller sheet over the pastry, or cut into thin strips like I did here. Lay it on top of the pastry.

Get some fruit out – I used sliced nectarines, blueberries and raspberries (from our garden!). Consider peaches, figs, blackberries, loganberries, thinly sliced apple, pear,plums? Arrange the fruit on top of the marzipan.

So pretty.

Sieve some icing sugar over them – or caster sugar if you like

Bake at GM6/400F/200C for 20 mins.

Remove to a wire rack to cool and add some more icing sugar if you wish. It’s just so patisserie, but so easy.

They’re lovely at room temperature and positively addictive when still slightly warm from the oven. Of all the things I bake, this is the one thing I have most trouble walking away from. I could clear that wire rack in minutes, I tell you.

Mmmmmmmmmmmmmmmm.

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Marzipan Fruit Puff Tarts

PRINT THIS (NOT) RECIPE (Opens in a new window)

500g all butter puff pastry – thawed if frozen
500g marzipan
1 nectarine
some raspberries
some blueberries
icing sugar

Preheat oven to GM6/400F/200C

Roll the pastry out to the thickness of a coin.
Cut into shapes – squares, strips, circles (use a cookie cutter), triangles or just make one large tart.

Roll the marzipan out to a similar thickness.
Cut shapes just slightly smaller than the ones you have cut the pastry into, or cut the marzipan into thin-ish strips and nestle them on top of the pastry.

Arrange the fruit of your choice on top of the marzipan.
Consider most fruits (I wouldn’t recommend strawberries or bananas – they can go a bit weird in the oven) such as sliced peaches, figs, blackberries, loganberries, thinly sliced apple, pear, plums, anything you fancy.

Dust with icing sugar and bake for 20 mins.

Remove to a wire rack to cool. Dust with more icing sugar if you think it could take it. Serve at room temperature or warm – reheat for 5 mins if necessary.