K's Apple Marzipan Tart

Since K is always with her dad for Thanksgiving, she decided that we should do an early celebration on Wednesday. The keys, she said, were turkey and two pies. Plus, other stuff like mashed potatoes and stuffing, but they apparently are not keys.

Turkey turned out to a smoked breast from 4505 Meats. The pies on the other hand, were a source of great debate. I insisted on pumpkin, although it was really roasted butternut squash with eggnog substituted for the milk. Because, well, we have a lot of eggnog on hand at the moment so please, any baking with eggnog suggestions are really welcome. 

K originally wanted apple pie and despite my attempts to convince her that apple-cranberry would be more festive, refused to be swayed. However, at the last minute she veered left. In her words "Marzipan is awesome. And we have a lot of apples, so I thought this would be good. Also, tarts are easier than pies."

K's Apple Marzipan Tart

Note: I resisted the urge to step in and suggest a glaze as K wanted the tart to "taste like marzipan." I also might have peeled the apples and perhaps tossed with lemon and sugar, but K opted not to. She, of course, chose to smush rather than roll out the marzipan.
1 pie crust (We used the all butter crust from Serious Eats, the second half went to the butternut squash pie)
6 apples, cored and sliced
1/2 pound marzipan

Preheat your oven to 400.
Roll out your pie dough and fit into a tart pan. If you do not have a tart pan, this can also be made free-form on a baking sheet. Roll out or smush the marzipan, so it fits ion top of the crust. Cover with your sliced apples. Bake for 45 minutes to an hour or until the apples are tender and the crust has browned. Serve warm or at room temperature. 
K suggests that this makes an excellent breakfast the next day, even chilled from the refrigerator.