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Apple Mini Tarts

The Apple Mini Tarts recipe presents a delightful and straightforward dessert choice suitable for any occasion. Your guests are bound to be impressed by these miniature treats, boasting an irresistible blend of sweet apple filling and buttery pastry crust.

preparation: 1 hour(s) 00 minutes

making: 25 minutes

total: 1 hour(s) 25 minutes

servings: 12 tarts

nutrition: 252 calories per serving

cuisine: British

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

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Method

Ingredients arranged on the tabletop, ready to prepare Apple Mini Tarts Ingredients arranged on the tabletop, ready to prepare Apple Mini Tarts

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

A ball of dough sits on a dusted tabletop, surrounded by other ingredients A ball of dough sits on a dusted tabletop, surrounded by other ingredients

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.

Diced apples placed in a small pot before sautéing Diced apples placed in a small pot before sautéing

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.

Diced apples in a small pot after sautéing. Diced apples in a small pot after sautéing.

Set aside.

Preheat the oven to 180°C.

A ball of dough on a dusted tabletop after chilling in the fridge A ball of dough on a dusted tabletop after chilling in the fridge

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.

Cutting pastry using mini tart tins Cutting pastry using mini tart tins

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.

Filling the tarts with apples Filling the tarts with apples

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.

Mini apple tarts, baked and removed from tins, resting on a chopping board Mini apple tarts, baked and removed from tins, resting on a chopping board

Allow them to cool thoroughly.

Nicely presented Apple Mini Tarts, dusted, on a chopping board Nicely presented Apple Mini Tarts, dusted, on a chopping board

Finish by dusting with icing sugar before serving.

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

Recipe Categories
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