Sweet Marzipan Eccles Treats

1. Prepare the Filling

• Gather Ingredients: Get everything you need ready: 300g dried fruit (like raisins, sultanas, or currants), 2 eating apples or pears (cored and grated), 50g demerara sugar, 100g marzipan (grated), ½ tsp ground cloves, and 1 tsp ground cinnamon.
• Mix Together: In a large mixing bowl, combine all these ingredients. Use a spoon to mix them well until everything is evenly combined. This will make sure every tart has the same delicious flavor.

2. Divide the Pastry

• Take Out the Puff Pastry: Get 500g block of puff pastry from the fridge. If it's cold, let it sit out for a few minutes to soften.
• Cut into Portions: Divide the pastry into 6 equal pieces. You can do this by rolling the pastry into a log shape and cutting it into 6 equal sections.

3. Roll Out Pastry

• Flour Your Surface: Lightly sprinkle some flour on your clean work surface to keep the pastry from sticking.
• Shape the Pastry: Take one piece of pastry and cut it in half. You’ll have two smaller pieces.
• Roll Each Half: Use a rolling pin to roll out each half into a circle about the thickness of a 50p coin (around 5mm thick). Make sure the circles are as even as possible.

4. Assemble the Tarts

• Lay the Base: Put one of the rolled circles on the floured surface. This will be the base of your tart.
• Add the Filling: Spoon one-sixth of your filling into the center of this circle. Make it a little mound but don’t overfill it.

5. Seal the Tarts

• Brush with Egg: Take a little of the beaten egg and use a pastry brush to brush it around the edges of the pastry circle. This helps the top stick.
• Top with Pastry: Place the second rolled circle on top of the filling.
• Press to Seal: Gently press down on the edges to push out any air, making sure the filling is sealed inside.
• Crimp the Edges: Use your fingers to pinch the edges or a fork to press down, creating a nice pattern and sealing the tart.

6. Trim and Chill

• Trim the Edges: Use a small bowl or glass to cut around the edges of the tart, making it a neat circle.
• Chill or Freeze: You can cover the tarts with plastic wrap and place them in the fridge overnight, or freeze them for up to 1 month. If freezing, make sure to keep them in a single layer in an airtight container.

7. Prepare for Baking

• Preheat the Oven: Set your oven to 200°C (180°C for a fan oven) / gas mark 6. Let it heat up while you prepare the tarts.
• Egg Wash and Vent: Brush the tops of the tarts with the beaten egg. This gives them a nice shine. Use a sharp knife to make three small slashes on top of each tart. This helps steam escape while they bake.

8. Bake the Tarts

• Chill Before Baking: If you put the tarts in the fridge, take them out while the oven is heating. This helps keep their shape.
• Bake: Place the tarts on a baking sheet lined with parchment paper. Bake them for 20-28 minutes until they’re golden brown. Keep an eye on them to ensure they don’t burn.

9. Serve

• Cool Slightly: Once baked, remove the tarts from the oven and let them cool for a few minutes on a wire rack.
• Enjoy: Serve the tarts warm, either on their own or with ice cream or custard for a delicious treat! Enjoy every bite!