27 Feb 2015

Simnel Tart

No Comments Baking, Bars / Traybakes and Tarts / Pies

A good use for the marzipan you probably have left over from Stollen at Christmas. This is similar to a Bakewell tart, but with marzipan and an almond crust. The marzipan balls on top are supposed to represent the Apostles, and there are supposed to be 11 of them, but I just scattered with randomly because I knew I’d be dishing this out to a few people.

Simnel Tart
Prep time
Cook time
Total time
Serves: 2 x 7" tart
Pastry Crust
  • 80g cake flour
  • 75g ground almonds
  • 150g unsalted butter (cold)
  • Dash salt
  • 35g caster sugar
  • 1 egg
  • 75g plain flour
  • 140g unsalted butter
  • 100g light brown sugar
  • 40g caster sugar
  • 2 eggs
  • 75g ground almonds
  • 175g dried fruit (sultanas/raisins/cranberries/golden raisins if you have them)
  • 50g glace cherries
  • Zest and juice from 1 orange
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 150g marzipan
  • Cherry jam
  • 150g marzipan
  • 50g icing sugar
  • 25g flaked almonds
Almond Pastry Crust
  1. Cube the butter as soon as you take it out of the fridge and weigh out the rest of the ingredients.
  2. With a food processor, pulse the ingredients as minimally as possible until a dough ball forms. You should aim to have different sized chunks of butter.
  3. Wrap the ball of dough in plastic/foil and chill overnight.
Tart (After chilling the pastry)
  1. Roll out the pastry to the thickness of a £1 coin, line your chosen tart cases.
  2. Preheat the oven to 180C/375F, fill the pastry shells with foil and baking beans and bake for 15 mins. Remove the foil and bake for another 10 mins until lightly golden.
  3. Reduce the oven temperature to 160C/320F.
  4. Cream the butter and sugar until light and fluffy, then add the eggs and vanilla.
  5. In a small bowl, mix the flour, almonds, dried fruit, cherries, orange zest and spices, then add to the wet ingredients.
  6. Spread a generous layer of jam into the tart shell, then drop chunks of marzipan over the top.
  7. Pour the cake mix over the jam and marzipan chunks.
  8. Bake for 30-35 mins until golden brown. Half way through (after around 10-15 mins), sprinkle the flaked almonds on top of the tart, which should be molten.
  9. Cool in the tin for 10 mins, then remove onto a wire rack.
  1. Roll the remaining marzipan into balls.
  2. Optional: For extra fanciness, you can grill the marzipan balls for a minute or two until golden brown. They brown fairly quickly so keep an eye on them. They'll also be very soft when you take them out of the grill but will harden again as they cool down.
  3. Mix the icing sugar with enough orange juice to make a thick icing, then drizzle over the top.
  4. Place the marzipan balls evenly on top and sprinkle with flaked almonds.
Keeps fresh in an airtight container for around 5 days.

Unbaked and baked crusts

Crust comparison – baked vs. unbaked

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