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These small apple tarts make a delightful dessert. Serve with vanilla ice cream and a dollop of whipped cream
Preheat oven to 200C.
Roll out pasty and divide into 6 pieces,.
Roll out each piece as thinly as possible.
Cut each into a circle and refrigerate for 20 minutes.
Line individual serve 10cm flan tins with the pastry, trim. Line with baking paper and ceramic balls. Bake in the oven for 5 to 8 minutes. Remove the baking paper and ceramic balls. Allow to cool.
Peel apples. Cut into quarters and remove the cores.
Slice the green apples and simmer in a quarter cup of water and 1 tabs of caster sugar until soft. Drain excess liquid and puree. Allow to cool.
Place spoonfuls of the apple puree into the base of the tart shells and spread to cover the base of the tarts.
Slice the red apples very thinly with the skin on and arrange the slices, packed tightly on top of the apple puree. Sprinkle each with the remaining caster sugar.
Bake for 10 mins. Remove from the oven and allow to cool.
Brush each tart the apricot glaze, the ingredients for which have been boiled until syrupy.
Can be served warm or cold.
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