• Apple and butterscotch tartlets with baby apples

    Serves: 6
    Cooking Time: 1 hour 30 mins

    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

    1

    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.

    2

    For the filling, poach the apple, juice, lemon zest and juice in a saucepan over medium heat for 10 minutes.

    3

    In a bowl, combine the sugar, castor sugar, syrup, butter, eggs, milk and caramel essence and whisk well.

    4

    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.

    5

    Preheat the oven to 180ºC.

    6

    Blind-bake the pastry for 10 minutes, then bake for a further 5 minutes.

    7

    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.

    8

    Serve dusted with icing sugar.

     

     

    ×
    Exit mobile version