Apricot & Marzipan Tart

Apricot & Marzipan Tart

Tiptree Recipes
Tiptree Recipes

Recipe by Sally Carpenter for Wilkin & Sons Ltd.

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Ingredients and Method


  • 1 tin Apricot halves in juice
  • Golden Marzipan
  • 1/2 jar Tiptree Apricot Conserve
  • Icing sugar
  • Yoghurt or crème fraiche for serving


  1. Set oven at 200c fan or 220c.
  2. Drain apricots and place on kitchen paper cut side down.
  3. Put pastry tart on baking sheet.
  4. Beat Apricot Conserve (reserve 1 dessert spoon for later) and spread on base of tart.
  5. Dust rolling pin and surface with a little sifted icing sugar and roll out marzipan.
  6. Put apricots, cut side down onto tart.
  7. Gently put marzipan over apricots and push marzipan down to the inside of pastry case.
  8. Make small balls with remaining marzipan and place on tart.
  9. Brush Apricot Conserve on the marzipan.
  10. Place tart in oven for 5-6 minutes – watch carefully to ensure it doesn’t burn.
  11. Remove allow to stand for ½-1 hour.
  12. Serve with natural yoghurt or crème fraiche.
Products you will need
  1. Apricot Conserve 340g
    Apricot Conserve 340g
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