Crispy Apple Tarts

TESTED RECIPE ADAPTED FROM VIDEOJUG.COM

Cripsy Apple Tarts

INGREDIENTS:

180 g puff pastry, thinly rolled into a circle 30cm in diameter

30g butter, cut into cubes

4 granny smith apples, peeled

2 tbsp sugar

2 tbsp apricot jam

2 granny smith apples, peeled and diced

1/2 tsp cinnamon powder

85g sugar

PREPARATION INSTRUCTIONS:

  1. Make the apple fillingPlace a wide saucepan on a medium heat and put in the diced apples and with the sugar. Heat and stir until they start to break down. You can mash them with the back of the spoon to help them along,

    Keep stirring until most of the liquid has evaporated. Then turn off the heat and put in the cinnamon powder.

    Continue to stir and mash the apple mixture for about a minute more, then set aside.

  2. Preheat the ovenPreheat the oven to 230 degrees C, 450 degrees F
  3. Cut the applesTake one of the peeled apples and cut off the sides without cutting into the core, which you can then discard. Cut the apple pieces into thin wedges and repeat this with the rest of the apples.
  4. Make the apple tartPlace the puff pastry circle on a baking tray and spread the apple filling evenly over it’s surface. Next, layer the apple wedges in a circle carefully around the side and finish of with an arrangement in the centre.
  5. Cover with sugar & butterSprinkle a little sugar over the top of the tart. Then also place on various small knobs of butter.
  6. BakePlace the tart into the preheated oven and bake for approximately 25 minutes, then remove.
  7. Heat the jamPut the apricot jam into a small saucepan and add 2-3 tbsp of water. Heat on a medium temperature and stir together until the jam liquefies. Then take off the heat.
  8. Glaze and serveUsing a brush, paint the surface of the tart with the liquefied jam. This will give it a glazed, shiny look, and add to the flavour. It is now ready to serve. Try it with a little whipped cream, or vanilla ice cream,

Note: I have used a 20 cm dish and proportion the amount of ingredients and baking time accordingly.

 

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