These little tartlets take a little more time and effort that an apple tart but are a lot more portable. That makes them great for school or picnics.They fit perfectly into your hand.
You will need to cut the dough to make a base and lid for each tartlet. The base will be larger than the lid. I usually use a small plate or a saucer to make the base and a large cookie cutter for the top.
You can serve them with whipped cream or vanilla ice-cream but we usually eat them on the go.
- 225 g plain flour
- 115 g butter
- 50 ml cold water
- 3 cooking apples
- 3 tbsp sugar
- Preheat the oven to 180C/360F/Gas mark 5
- Peel, core and chop the apples into small pieces. Don't worry about them browning as this won't matter when they bake.
- Sieve the flour into a bowl
- Cube the butter and add to the flour.
- Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.
- Using a knife, stir in just enough of the cold water to bind the dough together.
- Let the dough sit in the fridge for 15 minutes before rolling out
- Half the dough and roll out one piece of dough to your desired thickness
- Cut 8 base pieces (using a plate or saucer) from this rolled dough and place each into a large muffin tin
- Fill each tartlet with apples and some sugar
- Then use a cookie cutter to cut the lids for each of the tartlets and cover each tartlet.
- Wash with some egg wash or milk. This helps to give the finished tartlets a lovely colour
- Bake in the over for 25-30 minutes
- Serve when cooled down
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