Pastries Recipes - French Apple Tartlets Recipe

Ingredients

SERVES 8

For the pastry:

• 225g/8oz plain flour

• 150g/5oz butter

• 25g/1oz caster sugar

• 1 egg yolk

• 1 tablespoon cold water 

For the filling:

• 900g/2lb cooking apples (peeled, cored and sliced)

• 50g/2oz caster sugar

• 15g/1/2oz butter

• Grated zest of 1/2 lemon

• 1 tablespoon lemon juice 

For the topping:

• 3 small green dessert apples (peeled, cored and thinly sliced)

• 1 tablespoon lemon juice

• 25g/1oz granulated sugar

• Icing sugar for dusting

---

Method:

1. Preheat the oven to 190°C/375°F/Gas mark 5. Sift the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs.

2. Stir in the sugar, egg yolk and water and mix to form a dough. Knead lightly until smooth. Divide into 8 portions. Roll out each portion on a lightly floured surface and use to line 8 x 10cm/4in diameter, loose-bottomed, fluted flan tins.

3. Press the pastry firmly into the flutes, trim the top edges and prick the bases well with a fork. Chill for 30 minutes.

4. To make the filling, put the cooking apples in a saucepan with the sugar, butter, lemon zest and juice. Cover and cook gently for 10 minutes until tender. Beat to form a smooth puree. Leave to cool.

5. Put the shell on a baking tray, prick the base with a fork and line with aluminum foil. Fill with baking beans and bake blind for 10 to 15 minutes.

6. Remove the baking beans and baking parchment and cook for a further 5 to 10 minutes or until cooked through. Cool on a wire rack while still in the tins. 

7. Spoon the cool apple puree into the pastry cases. Cover with the sliced dessert apples, then brush with lemon juice and sprinkle with the granulated sugar.

8. Put the tartlets on a baking sheet and bake at 190°C/375°F/Gas mark 5 for 20 to 25 minutes until the apple is golden brown. Leave to cool before removing from the tins and serve dusted with icing sugar.