Apple Marzipan Tart with Almond Crust

Apple Marzipan Tart with Almond Crust


This apple-marzipan tart with almond crust is a delicious and beautiful way to enjoy Fall apples. And, it’s simpler than it looks because you make the almond flour crust and creamy almond paste layers in the food processor – without washing it between layers! 


I arrange the pretty apple topping a little differently very time, which is fun. Here I have two spirals in different directions. Or I might arrange the center like a rose, which you can see in other photos. 


apple-marzipan tart with almond crust with one slice served


The distinctive almond flavor of the marzipan makes a great combination with tart apples and a bit of lemon juice! And the tart is gluten-free and vegan/dairy free, too. 


When we have fresh apples, I buy lots because I love baking with them. Then the race is on to make as many apple dishes as we can eat, plus lots of fresh apples in salads and as easy snacks. 


apple marzipan tart with almond crust on pie stand

Three layers in this tart


For an apple tart, I like a simple almond-flour crust so that the filling and apple topping can shine. This crust has only four ingredients, not including water. After you whizz the ingredients in the food processor, just press it into your greased, parchment-lined springform or tart pan. Poke 15 times with a fork. Bake for ten minutes to crisp it a bit. 


crust mixture for apple marzipan tart with almond crust crust for apple marzipan tart with almond crust in springform pan


Then, rather than just place the apples onto the crust as with some tarts, I decided to add this marzipan layer, which is amazingly easy!


And you don’t even need to wash the food processor out from using it for the crust. That’s my favorite kind of recipe. 


marzipan layer for apple marzipan tart with almond crust


The marzipan layer comes out smooth and satiny, and soft enough to press down over the crust.


To add even more flavor, you let the apple slices sit in a lemon-honey mixture while you are making the crust and the filling. I used blueberry honey, but the blueberry aroma was very subtle, and you could use your favorite. Or even maple syrup. 


apple marzipan tart with almond crust on flowered plate

Do you need to peel the apples?


In my browsing around for apple tart ideas I saw many with peeled apples. But I love how the red color seeps from the peels into the lighter parts of the fruit as the tart bakes!


Since I buy organically-grown apples, I feel safe leaving the peels on to get that color effect. These Jonathan apples have such lovely red colors in the peel, and I like how the color highlights the arrangement of the apples. The peels are quite soft when baked. Plus, the red is a great color combination with the mint leaves I used for garnish. 


If you are using conventional apples, or prefer to remove the peels, go for it! 


Pin for later! 

apple-marzipan tart with almond crust overhead view with server



Don’t you just want a slice?


I shared this recipe with the Wonderful Wednesday Blog Hop this week!


If you make this tart, please leave me a comment so that I know how it went.




Other recipes you may enjoy

Mouthwatering Peach-Plum Cobbler with Almond-Oat Crust, GF, V

Peach Oatmeal Breakfast Clafoutis

Easy Colorado Peach Pie 

Pumpkin Cookies with Apple Butter Thumbprint Paleo, Vegan

Shop Apple marzipan tart with almond crust



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apple marzipan tart with almond crust on pie stand

Apple Marzipan Tart with Almond Crust

  • Author: Beth Allingham
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6-8 servings 1x
  • Category: Dessert, Tart
  • Method: Baking
  • Cuisine: American


This apple-marzipan tart with almond crust is a delicious and beautiful way to enjoy Fall apples. And, it’s simpler than it looks because you make the almond flour crust and creamy almond paste layers in the food processor.



Almond-flour crust

  • 2 cups almond flour
  • ¼ teaspoon salt
  • 3 tablespoons coconut oil (at room temperature)
  • 1 tablespoon ground flax seed + 2 tablespoons water (stirred together and allowed to gel for 5 minutes)

Almond-paste “marzipan” filling

  • ⅓ cup water + 3 tablespoons ground flaxseed
  • 1 cup almond meal 
  • ⅓ cup coconut sugar
  • 6 tablespoons coconut oil (at room temperature)
  • 1/3 cup gluten-free 1:1 flour (such as King Arthur)
  • 1 teaspoon almond extract
  • 1 teaspoon lemon juice

Apple topping

  • 46 medium Jonathan or Granny Smith apples (about 1 ¼ pounds)
  • 3 tablespoons blueberry (or other) honey, divided
  • 2 tablespoons lemon juice
  • ¼ teaspoon ground cinnamon, plus more for dusting, to taste


For the crust

  1. Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9″ tart or springform pan. Cut a circle of parchment paper to fit the bottom of the pan and place it inside. 
  2. In a food processor bowl, add the almond flour, salt and the coconut oil and pulse to blend.
  3. Add the flax/water mixture and pulse until the dough gathers into a ball (see note 1).
  4. Transfer the mixture to the prepared tart pan. Press the mixture evenly across the base, then use your fingers to press it up the sides partway.
  5. Prick the base of the crust all over with a fork to prevent it from bubbling up.
  6. Bake for 10 minutes, until it’s just starting to turn golden at the edges. Set aside.

For the marzipan filling

  1. Mix the ground flaxseeds and water in a small bowl and set aside to gel.
  2. In the same food processor as you used for the crust, combine the almond meal, coconut sugar, coconut oil, almond extract and 1:1 GF flour, and blend into a paste.
  3. Pour in the flaxseed mixture and pulse to combine until it forms a loose ball.
  4. Remove the almond paste ball from the food processor and gently flatten the dough across the crust as evenly as you can. Don’t press too much sideways, because it could lift the crust. If you don’t use all the filling, cover and refrigerate until ready to use, and freeze if you don’t use it all within 5 days. If you have refrigerated it, let it come to room temperature for at least 30 minutes before pressing it into the pan. 
  5. It makes a rather thick layer of filling, but for a 9-inch springform pan it is about the right balance with the apples.  

For the apples

  1. Cut the apples from their cores and slice them ⅛ to ¼″ thick. Transfer the slices to a medium mixing bowl and add a mixture of 1 tablespoon of the honey, the lemon juice and cinnamon. Toss until the mixture is evenly distributed.
  2. Arrange the apple slices across the base however you’d like, overlapping them as much as possible. Reserve the honey/lemon mixture at the bottom of the bowl for brushing the apples later.
  3. Bake the tart (still at 350 degrees F) for 25 minutes, then remove it from the oven and gently brush the remaining honey/lemon mixture over the apples. Return the tart to the oven and bake for another 20-25 minutes, until the apples are very tender and the crust is deeply golden around the edges. While the tart is still hot, gently brush the remaining 2 tablespoons honey over the apples.
  4. Let the tart cool for at least 15 minutes. If you like, sprinkle a little extra cinnamon over the top. If you used a tart pan with a removable bottom, remove the sides. Use a sharp knife to slice the tart into even wedges and serve.

Keywords: apple tart, marzipan filling, homemade marzipan, almond flour crust, vegan, gluten-free, food processor

Pin for later!

apple-marzipan tart with almond crust


26 thoughts on “Apple Marzipan Tart with Almond Crust”

  • This is such a beautiful tart. I love that you kept the apple peels on, because like you mentioned, that pop of red is stunning. Can’t wait to give this a try during the holidays.

    • Tamara, thank you so much. I agree that leaving the peels on adds so much to the festive look of the tart. And I think it gives a little extra to the flavor too. I hope you’ll let me know your impression if you give it a try!

  • This is one of the most beautiful tarts I’ve ever seen. I love how you made a flower with the apples in the center.

    • Erika, thank you for that wonderful comment!! I certainly enjoyed playing with the apples and trying to make it look like a rose. Glad you got what I was trying to do. 😉

  • This tart is so so pretty! I’ve never tried marzipan as a filling in a tart before but I think I need to try it out now. I hope that I can make mine look half as good as yours!

    • Christen, thank you so much. We love the marzipan filling, not to mention being able to make it from scratch. And I know yours will be lovely – the apple slices are so much fun to play around with once you’ve let them soak in the maple and lemon.

    • Yasmin, thank you for that! I hope you will enjoy it as much as we have, and if you have a chance, leave me a comment to let me know how it went for you.

  • Another stunning dessert but this one really is the most lovely. I think I will want this with apples in fall and then try peaches in summer it looks that dreamy!

    • Angela, that is so kind of you to say. I certainly enjoyed making versions of it that I thought showed off the apples the best. What a great idea to try it with peaches, since their flavor goes so well with almond too. Peach season here we come!

  • This looks so pretty and tasty. I have been wanting to try a recipe that uses marzipan. I am pinning this recipe to try later. Thank you for sharing with Wonderful Wednesdays.

    • Hi, Erica,
      Thank you so much! I’ve always loved marzipan and am so happy it’s so easy to make from scratch. Plus we loved how well the flavor and texture went with the apples. I hope you enjoy it, and thanks for the comment! I love your site name, by the way.

    • Jacqueline, thank you. I agree about leaving the peels on for a red apple like the Jonathans – it really makes the pattern stand out. Glad you think the marzipan sounds good, too!

  • WOWZER! You keep upping the recipe game in the gluten-free recipe world! This is one beautiful tart and with the flavor profiles, I’m sure it’s absolutely delicious! Bravo!

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