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.

Nutriscore Rating: 75/100

Prep Time:40 mins

Cook Time:25 mins

Total Time:65 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a large mixing bowl, combine the all-purpose flour and powdered sugar.

Step 3

Add the chilled, cubed butter to the bowl and rub it into the flour mixture using your fingers until it resembles fine breadcrumbs.

Step 4

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.

Step 5

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 20 minutes.

Step 6

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.

Step 7

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.

Step 8

Roll out the marzipan to about 3mm thickness and gently lay it into the tart shell, ensuring an even layer.

Step 9

Arrange the raspberries on top of the marzipan, forming a single, even layer.

Step 10

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.

Step 11

Allow the tart to cool completely before serving. Cut into slices and enjoy!

Nutrition Facts

Serving size	838.7 grams (838.7g)

Amount per serving	% Daily Value*
Calories	1756

Total Fat 28.60g	37%
Saturated Fat 4.10g	21%
Polyunsaturated Fat 0.90g
Cholesterol 185mg	62%
Sodium 27mg	1%
Total Carbohydrate 335.20g	122%
Dietary Fiber 27.10g	97%
Total Sugars 119.10g
Protein 39.50g	79%

Vitamin D 18IU	91%
Calcium 200mg	15%
Iron 16mg	88%
Potassium 945mg	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.

Source of Calories

Fat: 14.7%

Protein: 9.0%

Carbs: 76.3%