Lorna’s Cooking School with Allyson Gofton: Easy Marzipan Tarts

Publish Date
Wednesday, 1 April 2015, 1:44PM

Allyson says there are several things every girl should have in her pantry – and by pantry, she means pantry, fridge and freezer – and marzipan is one of them. I had visions of the hideously thick yellow stuff I used to peel off Christmas cake, but the marzipan she uses is light, fluffy, German and delicious. Watch how she teaches me a really quick and easy dessert which will impress your guests!

Easy Marzipan Tarts
Almonds, ground to a paste with sugar, were once a highly prized delicacy in old Europe, which only the wealthy could afford. Today marzipan is far more readily available, especially at festive times like Christmas and Easter. I always keep a block in the freezer as it can so easily be whipped into delicious desserts and cakes where it adds a touch of elegance.

Preparation Time: 20 minutes
Cooking Time:
12 minutes
Makes 8

2 sheets frozen pre-rolled butter puff pastry or sweet short crust pastry, defrosted
200 grams marzipan
6 tablespoons icing sugar
¼ cup flour
1 egg white

1 egg yolk
3 tablespoons caster sugar
½ teaspoon vanilla essence
¾ cup cream, whipped
2 punnets fresh berries
½ cup red fruit jam, warmed


  1. Preheat the oven to 190ºC. Grease a baking tray or line with baking paper.
  2. Cut 8x 8-9cm circles from the pastry sheets and place on the prepared tray. Prick each circle with a fork.
  3. Work together the marzipan, icing sugar, flour and egg white. Fill a piping bag fitted with a fluted nozzle with the mixture and pipe it around the edges of the pastry circles. Alternatively, spread it with a knife or drop tiny spoonfuls around the edges.
  4. Bake in the preheated oven for 10-12 minutes or until the pastry is well risen and the marzipan is golden. Transfer to a cake rack to cool.
  5. Whip the egg yolk, caster sugar and vanilla together until thick and fold into the whipped cream. Fill the tartlets with the rich cream filling, top with fresh berries and drizzle with jam before serving.

Cooks Tips:

  • Marzipan is best kept frozen to prevent the almonds, which have a high fat content, from becoming rancid.
  • If frozen, marzipan becomes a bit crumbly, knead in a little almond oil or warm water.
  • Beware of almond-flavoured icing - it is only icing. It does not contain any almonds and if used for baking it will melt into a sticky and no doubt burning mess!

Find more great recipes from Allyson Gofton at www.allysongofton.co.nz.

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