Mincemeat, Marzipan and Apple Tarte Fine

Prepare the pastry base: Line a large baking sheet with baking parchment and unroll the puff pastry directly onto it. Prick the pastry all over with a fork to ensure an even bake. Spread the mincemeat in a thin, even layer over the pastry, leaving a 1cm border around the edges. Place in the refrigerator to chill for 20 minutes.

Add the marzipan layer: On a work surface lightly dusted with icing sugar, roll out the marzipan into a rectangle roughly 30 x 21cm and about 2mm thick. Carefully drape the marzipan over a rolling pin to lift it, then lay it over the mincemeat layer. It should sit neatly within the pastry border. Chill the tart in the fridge for another 20 minutes.

Arrange the apples: Preheat your oven to 200°C (180°C fan/Gas 6) and place a second baking sheet inside to heat up. Peel and core the apples, keeping them whole. Using a mandoline or a very sharp knife, thinly slice the apples crosswise into rings. Arrange the apple rings over the marzipan in a tight, overlapping spiral or in neat rows. Dot the surface with the small cubes of cold butter and sprinkle evenly with the golden caster sugar.

Bake and serve: Carefully slide the tart (on its parchment) onto the preheated baking sheet in the oven. Bake for 35-40 minutes until the pastry is crisp and cooked through, and the apples are golden and caramelized. Serve warm, cut into small slices, with a side of crème fraîche.