Apple and butterscotch tartlets with baby apples

May 7, 2019 (Last Updated: April 8, 2019)
Apple and butterscotch tartlets with baby apples
Print Recipe

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.

 

 

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May 7, 2019 (Last Updated: April 8, 2019) By
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