Ap­ple tartlets

– Anita van Rens­burg

YOU Winning Recipes - - CONTENTS -


Anita’s ap­ple tart recipe is a slight adap­ta­tion of her gran’s dish. She’s added spices her gran of­ten used in her meals.

MAKES 6 TARTLETS Prepa­ra­tion time: 20 min Bak­ing time: 20-25 min


1 roll (400 g) frozen puff pas­try, de­frosted 80-100 g but­ter seeds of 6 car­damom pods OR 2 star anise 10 ml (2 t) ground cin­na­mon 5 ml (1 t) ground nut­meg 100 g al­mond flakes 3 Granny Smith ap­ples, thinly sliced 125 ml (½ c) brown sugar 45 ml (3 T) wa­ter juice and zest of 1 or­ange pinch of salt 1 can (385 g) baby ap­ples, drained


200 ml fresh cream 5 ml (1 t) cas­tor sugar knife tip of vanilla seeds scraped

out of the pod

Pre­heat the oven to 200 °C. Grease 6 tart­let tins with non­stick spray.

1 Tartlets Roll out the pas­try slightly thin­ner and use to line the tart tins (see ad­vice, right). Set aside.

2 Melt the but­ter in a pan and add the car­damom or star anise, cin­na­mon and nut­meg. Add the al­monds and fry un­til golden brown.

3 Add the ap­ple slices and brown sugar and mix. Add the wa­ter, or­ange juice, zest and salt. Sim­mer un­til the ap­ples have soft­ened slightly and the sugar has dis­solved. Trans­fer to a bowl and al­low to cool. 4 Re­move the car­damom pods or star anise. Spoon about 15 ml (1 T) of the ap­ple and nut mix­ture into each tart tin, add a baby ap­ple in the mid­dle, then spoon an­other 15 ml (1 T) of the ap­ple mix­ture around it. Make sure you add enough of the liq­uid too. 5 Bake for 20-25 min­utes. Re­move the tartlets from the oven and al­low to cool com­pletely.

6 Vanilla cream Whisk the cream and cas­tor sugar with the vanilla seeds un­til soft peak stage. 7 Serve the cream with the tartlets.

The tartlets are easy to make and there’s no blind-bak­ing be­fore­hand


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