Apple Marzipan Tarte with Caramel & Rum Raisins

Apple-Marzipan Tarte with Caramel & Rum Raisins
Apple-Marzipan Tarte with Caramel & Rum Raisins
This might look like just a good old apple pie at first, but it’s more than that: juicy apples and rum raisins in caramel sauce on top of a marzipan covered short pastry… it’s wonderful and not just a treat for winter time! And it really is simple and fun to bake, you will see.
Apple-Marzipan Tarte with Caramel & Rum Raisins
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Apple-Marzipan Tarte with Caramel & Rum Raisins

  • Author: Melina Thompson


  • 75 g (2/3 cups) powdered sugar
  • 400 g ( 3 + 1/3 cups) flour
  • 175 g (3/4 cups) butter
  • 1 egg
  • 150 g marzipan
  • 1,2 kg / 2 pounds / about 8 apples
  • 100 g (1/2 cup) sugar
  • 50 g (1/4 cup) butter
  • 1 egg yolk
  • 2 tbsp milk
  • 4 tbsp raisins, soaked in rum
  • 1 tsp starch


  1. For the short pastry, mix all the listed ingredients together and knead to a smooth dough. Let it rest in your fridge for about 30 minutes.
  2. In the meantime, you can prepare the apple filling: peal and cut the apples into little cubes. Heat up a pan and add the sugar – stir occasionally until the sugar melts and caramelizes. Now add the butter and stir, and watch it turn into a really nice caramel! Add the apple cubes to the caramel and simmer them on medium heat for about 5-10 minutes, until the apple juice thins the caramel. Then, remove the apples carefully and set aside. Mix up the cornstarch with 1 tablespoon of water and stir into the applesauce-caramel mixture – make sure to keep stirring it while it thickens. Add the apples and the rum raisins and mix it up.
  3. Time to preheat the oven to 160°C / 320°F and to prepare the pie crust: grease your pie pan and flour it lightly. Roll out 3/4 of the dough evenly on your work surface and fit it into the pan, then do the same with the marzipan and fit it on top of the crust inside your pan. It is best if you roll the marzipan as thin as possible. Now add the apple filling on top of the marzipan. Use the left-over pastry dough to cover the tarte, whether you choose to do a woven lattice pattern or any other pie covering technique! Before putting the tarte in your oven, mix up an egg yolk with milk and brush in on the dough on top of your tarte, to keep it moist during baking. Now its good to go in the oven, for about 45 minutes until it turns golden.
  4. Before serving you should let the tarte cool in the pan for about 30-40 minutes at least and powder it with powdered sugar. Enjoy!


  • Jenny @ BAKE

    I think I would probably scoff the caramalised apples and not have any left for the pie! they look divine!

  • Liana

    I’m confused about the ingredients needed for the short crust. It says “all the listed ingredients”, but because they are crammed together in the list I can’t tell if that includes the egg. What is actually in the crust? Should the butter be at room temperature or melted? How big should the apple cubes be? Does the marzipan layer go up the sides of the pan too, or just the bottom? Thanks for the info!

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