Apricot and Marzipan Tart

Apricot and Marzipan Tart recipe

I had to ice my first fruitcake at the weekend after offering to bake his favourite cake to my father-in-law for his birthday. I don’t particularly like fruitcake so I had never made one before, and I had never iced a cake in my life. So a weekend of firsts, and at very short notice!

I ended up cheating a bit by buying a (nice) ready-made fruitcake but I did get some icing. Unfortunately, it’s only on the Saturday morning that I realised that the marzipan hiding in my cupboard was over a year old so I sent Badgerman to the shops about an hour before we were due to leave. It was a bit stressful.

He came back with the most delicious-smelling brandy marzipan, which I clumsily laid out on the cake before doing the same with white icing. It was a very lumpy looking thing in the end but decent enough for a first attempt. You can tell I’m more of a ‘substance over style’ sort of baker.

The fruitcake that started it all
The fruitcake that started it all

However there was a lot of marzipan left, and I was determined not to waste it, hence my never-tried-before made-up-on-the-spot Apricot and Marzipan Tart. I had no idea whether or not it was going to work but my hope was that the marzipan would melt a bit.

I can confirm that it did indeed melt and it was one of the tastiest – and easiest – tarts I have ever made. The smell alone was pure (alcoholic) heaven.


500g ready-to-roll puff pastry

about 200g Marzipan – whatever is left over from other baking projects

6 fresh apricots

1 egg, beaten

1 tsp icing sugar to sprinkle at the end


  1. Pre-heat the oven to 180C.
  2. Roll out the pastry on a baking sheet.
  3. Roll the marzipan to about 2 mms thin and put on top of the pastry, leaving about 1 cm of pastry clear all the way around.
  4. Cut the apricots into quarters and distribute them over the marzipan.
  5. Paint the egg over the pastry sides.
  6. Bake for 25 minutes.
the raw tart
the raw tart
The final product in all its glory
The final product in all its glory

3 thoughts on “Apricot and Marzipan Tart

  1. Well done on icing your first cake. I did my first icing like this a couple of days before Christmas and I’m glad to say it wasn’t a compete disaster. Thanks for the great idea of what to do with the leftover marzipan!

    1. I had definitely built ‘icing a cake’ in my mind as one of those things I would gladly avoid doing forever so the fact that it wasn’t a disaster was a major milestone in my baking history!

      Thanks for commenting 🙂

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