Following on from my post yesterday, those little rosy red windfall apples came home with me, and I decided to turn them into tiny apple tarts. I recently bought a set of 4 inch tart tins to make some tiny quiches for a picnic. So, using these I made small apple tarts for our Sunday afternoon treat.
A simple and delicious recipe that can be made in next to no time. Rufus has requested that I make him these as an ‘after school snack’ every day. Yeah right kiddo! You’ll be lucky. Perhaps a weekend treat instead.
So, if you’d like to have a go at making these, here is the recipe:
Windfall apple tarts
- 1 1/4 cups flour, plus more for dusting
- 12 tbsp. unsalted butter, cubed and chilled, divided
- 1/4 tsp. salt
- 5 to 7 apples, cored, and quartered
- 2 tablespoons sugar (to sprinkle on top)
- 2 tablespoons butter at room temperature (to dot on top)
- Making the pastry: Combine flour, butter, and salt in a food processor and pulse until crumbles form. Drizzle in 3 tbsp. ice-cold water and pulse until the pastry is moistened, about 3 to 4 pulses.
- Transfer pastry to a work surface and form into a flat disk. On a lightly floured work surface. Using a rolling pin, roll out the pastry into a 13″ circle and then transfer to a each tart pan with a removable bottom; trim edges; chill for 1 hour.
- Heat oven to 200ºc. Working with one apple half at a time, thinly slice into sections, keeping slices together. Press sliced apple quarter gently to fan it out; repeat with remaining apple slices. Fill in any gaps with remaining apple.
- Sprinkle with sugar. Dot with remaining butter — this seems like a lot of butter, and you certainly could cut back, but I think it adds flavor. Bake until golden brown, 30 minutes.
- Serve with ice cream.
I have enough pastry to make another batch. So perhaps I might surprise Rufus this evening after school.