Apple Tartelettes
Ingredients
for 6 tartelettes
- 70 grams sugar
- 125 grams butter
- 165 grams all-purpose flour + extra for kneading
- 1 apple
- cinnamon
- 1 egg, for brushing
Preheat the oven on 175°C/ 350°F. Grease the baking moulds with butter or oil.
In a bowl, combine the sugar, butter and flour and mix until a dough forms. You'll need some patience for it, as it gets very crumbly at first!
When that's done, dust some flour on a surface and start kneading the dough. Roll out into a big circle and divide the dough in 6 equal parts. Roll out each part again until it's big enough to fit the molds.
Push the dough into the molds and make sure to press everything so you end up with an even crust. Cut away any parts that come over the the moulds.
Cut the apple in very thin slices. I prefer them to be as thin as possible, but that's a personal opinion! Sprinkle some (or a lot) of cinnamon on top and mix properly. Be careful though, as you don't want to break the apple parts.
Divide the apple parts over the moulds. You might have to puzzle a little, but try to cover the entire bottom. Whisk an egg and brush over the tartelettes for a nice, golden-brown glaze.
Bake in the oven for 15 - 20 minutes. I baked mine for 15 minutes and then broiled them for a pretty colour, but you can leave them in the oven a little longer as well. The main thing to look out for are the apples, as they shouldn't burn! Let cool completely before you remove the tartelettes from their moulds. Enjoy!
In a bowl, combine the sugar, butter and flour and mix until a dough forms. You'll need some patience for it, as it gets very crumbly at first!
When that's done, dust some flour on a surface and start kneading the dough. Roll out into a big circle and divide the dough in 6 equal parts. Roll out each part again until it's big enough to fit the molds.
Push the dough into the molds and make sure to press everything so you end up with an even crust. Cut away any parts that come over the the moulds.
Cut the apple in very thin slices. I prefer them to be as thin as possible, but that's a personal opinion! Sprinkle some (or a lot) of cinnamon on top and mix properly. Be careful though, as you don't want to break the apple parts.
Divide the apple parts over the moulds. You might have to puzzle a little, but try to cover the entire bottom. Whisk an egg and brush over the tartelettes for a nice, golden-brown glaze.
Bake in the oven for 15 - 20 minutes. I baked mine for 15 minutes and then broiled them for a pretty colour, but you can leave them in the oven a little longer as well. The main thing to look out for are the apples, as they shouldn't burn! Let cool completely before you remove the tartelettes from their moulds. Enjoy!
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