Thankfully Bramley apples are available which gave me a few ideas to play around with.
What I settled for in the end was a quick and easy tart that as good fresh out of the oven as it was the cold the next morning. To jazz it up a bit, I added the marzipan that's been in cupboard for ages and that I'd wanted to cook with (I point you in the direction of Memory Lane for more info). Marzipan hasn't been one of my favourite tastes but recently I have been lucky to eat some lovely tasting, non-grainy marzipan. I have therefore come to the conclusion that the cheaper marzipans aren't as nice. The Boy would disagree since he loves marzipan in any shape or form even if that shape is a piggy or some odd animal shape that you find at the bakeries here.
Apple and Marzipan Tart
1 Bramley (or other baking) apple, peeled, cored and thinly sliced
20-25 g. marzipan, grated
Ready made puff pastry, rolled out to measure 18cm x 24cm (approx.)
1 tsp. brown sugar
Optional: lemon juice to squeeze over the apples to prevent them turning brown.
Heat the oven to 210C.
Roll out the pastry onto a baking tray and score a line, while making sure not to cut through the pastry, which is approximately 1-1.5 cm from the edge of the pastry- it should look like a border around the pastry. This will allow the edges to puff around the filling.
Sprinkle the marzipan evenly over the inner square of the pastry.
Layer the apples in tight rows on top of the marzipan. Sprinkle the brown sugar over the apples.
Bake for 15-20 minutes or until the edges are golden brown.