Apple Mini Tarts

Ingredients

For the dough

• 225g plain flour
• 175g of butter
• 75g white granulated sugar

For the filling

• 6 red apples
• 1 tbsp light brown sugar ^{how to?}
• 1 tsp butter
• ½ tsp cinnamon
• a few spoons of water

Additionally

• some butter for greasing tin tarts
• icing sugar for dusting

Method

Combine the flour, sugar, and butter in a large bowl.

Quickly knead the mixture by hand until it forms a dough.

Wrap the dough in cling film and refrigerate for at least 60 minutes.

Meanwhile, lightly grease the mini tart tins with butter to ensure the dough releases easily from the moulds after baking.

Let’s make the filling.

Peel, core, and dice the apples into small cubes.

In a pan, sauté the apples with sugar, butter, and cinnamon.

Add 2–3 tablespoons of water and cook over medium heat for about 10 minutes until the apples soften.

Set aside.

Preheat the oven to 180°C.

Remove the dough from the fridge and divide it in half.

On a lightly floured surface, roll each half to a thickness of about 5 mm.

If the dough is too sticky, add a little flour and knead it together. To prevent sticking, you can sprinkle flour on the rolling pin.

Use mini tart tins to cut circles from the dough.

To create tart shells, press the cut dough into mini tart tins using either your fingers or another mini tart tin.

I made a total of 12 tart shells.

Evenly fill each tart with the apple filling and bake for 20-25 minutes.

Take the tarts out of the oven and allow them to cool for a short while. Then, carefully invert the tins to release the tarts.

Allow them to cool thoroughly.

Finish by dusting with icing sugar before serving.

Enjoy warm apple mini tarts with a scoop of ice cream for a delightful treat.