French apple tartlets

French apple tartlets

By
From
100 Best Cakes and Desserts
Makes
6
Photographer
Mark Roper

This dessert brings back beautiful memories of my youth, cooking with my mum and grandmother at home. At its best, it’s heaven.

Ingredients

Quantity Ingredient
6 granny smith apples
400g Puff pastry
2 tablespoons thick cream
1 teaspoon caster sugar
70g smooth apricot jam, warmed

Method

  1. Preheat the oven to 230°C. Line a baking tray with baking paper.
  2. Peel and core the apples and cut two of them into eight pieces each. Place the apple pieces in a saucepan with 2 tablespoons water, cover and cook for a few minutes or until tender. Mash the apple, then set aside to cool.
  3. Roll out the pastry to a thickness of about 2 mm and cut into six 8–10 cm rounds. Place the rounds on the prepared tray and prick with a fork to prevent the pastry from shrinking. Refrigerate the pastry while you prepare the apples.
  4. Halve the remaining apples and cut them into thin slices about 2 mm thick.
  5. Stir the cream into the mashed apple and spread it over the pastry, leaving a 1 cm border. Overlap the apple slices on the pastry, working in a spiral pattern from the outside towards the centre, leaving no gaps.
  6. Sprinkle the sugar over the tarts and bake for about 15 minutes or until the pastry is golden and crisp and the edges of the apple are lightly browned.
  7. Lightly brush the tarts with the apricot jam and serve warm.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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