Apple and butterscotch tartlets with baby apples
Ingredients
SHORTCRUST PASTRY
- 130g butter
- 220g cake flour
- 15ml (1 tbsp) icing sugar, plus extra for dusting
- 15ml (1 tbsp) castor sugar
- 1 large egg
FILLING
- 2 apples, peeled, cored and sliced
- 250ml (1 cup) apple juice zest and juice of 1 lemon
- 120g brown sugar
- 50ml castor sugar
- 150ml syrup
- 50ml butter
- 3 large eggs
- 60ml (¼ cup) evaporated milk
- 2,5ml (½ tsp) caramel essence
- 1 x 410g tin baby apples, drained
Instructions
For the pastry, blend all the ingredients together in a food processor until a soft dough forms. Turn out onto a floured surface, roll into a ball and refrigerate for 20 minutes.
For the filling, poach the apple, juice, lemon zest and juice in a saucepan over medium heat for 10 minutes.
In a bowl, combine the sugar, castor sugar, syrup, butter, eggs, milk and caramel essence and whisk well.
Roll out the pastry dough on a floured surface, cut out discs and line 6 tartlet cases, pressing the pastry down into the base and up the sides. Neaten the edges and refrigerate for 10 minutes.
Preheat the oven to 180ºC.
Blind-bake the pastry for 10 minutes, then bake for a further 5 minutes.
Arrange the apple slices in the pastry cases, pour in butterscotch mixture, top with the baby apples and bake until set and golden brown, about 15 minutes.
Serve dusted with icing sugar.
