Ingredients
1 packet of shortcrust pastry
1tbsp milk
450g fruit mince
2 large apples, peeled, cored and grated and squeezed of excess water
1 sheet of puff pastry
1 roll of marzipan
1 egg yolk for glazing
How to make it
Preheat the oven to 190*c / gas 5.
Lightly grease a 20cm x 30cm low-sided oven tray and line the base with a long strip of greaseproof paper slightly overhanging on two sides. This will help you lift out the tart.
On a floured surface roll the shortcrust pastry and marzipan out, it should be large enough to fill the tray and about the thickness of a pound coin.
Line the tray with the pastry and then place the marzipan sheet on top.
Mix the fruit mince with the grated apple then press into the tray.
Cut the puff pastry into 2cm wide strips and place over the fruit mince in a lattice pattern. Brush the pastry with the beaten egg and milk mixture and bake for 30 minutes until the pastry is golden.
Leave to cool before slicing into squares.