Mini Apple Tartlets

This is my second attempt at baking Apple Pie/Tarts.

The first attempt were 'Mcdonald' style pies but somehow, there was too much pastry.

Hence, this miniature version!

This project takes about 2.5 hours and costs about $20. 

This project yields about 12 mini tartlets.

Recipe credits: Small Small Baker

The blog post for this recipe was previously cranky so here's a repost for it. (:

Mini Apple Tartlets Recipe

Ingredients

Pastry

130g plain flour

100g butter, cubed

1/2 tsp salt

1/4 tbsp sugar

35-40 ml cold water

Filling

(A) 

220 g apple, cubed (About 2 China Fuji Apples)

260ml water

20 ml lemon juice (Optional)

90g sugar

(B)

60ml water

2 tbsp cornflour

20g butter (Margarine works well too)

1 tsp brown sugar

1 egg, beaten for glazing

Steps:

Sift the plain flour into a mixing bowl. 

Using the 'rubbing in' method and add the butter in. I suggest using the back of a knife to 'cut in' the butter cos' our body heat is warm and more often than not, it will melt the butter instead. 

When mixture is crumbly, add solution of fully dissolved salt, sugar and cold water.

After the solution has been added to the crumbs mixture. Fold and knead gently. Do not over mix. Wrap with cling wrap and place it in the fridge to chill for at least 30 minutes.

Boil ingredients in (A) for 10 minutes or till' apples are a lil' soft.

Mix ingredients (B). Add (B) into (A) and cook till mixture thickens.

Turn off the fire and add in butter and brown sugar. Stir well and set aside to cool. 

Roll the pastry into ping pong ball sized dough and shape into tart mould. I used disposable tart moulds. 

Spoon the apple filling into tarts. Do not over fill, else, the tart will 'open' up after baking.

You may just roll out some dough and layer over the tart. Pinch the sides to close and prick holes with knife or chopsticks. The holes will allow air to escape, else the tart top will 'explode'.

After this trial, I believe that the 'lined' top looks much better, though it involves a lot of work. 

Roll out the dough and cut it into strips. Line the strips over the tart aka SNOW WHITE STYLE. (:

Preheat the oven to 150 degree Celsius.

Brush a layer of beaten egg over the tarts for browning.

Bake the tarts for 3-5 minutes at 150 degree Celsius.

Then, increase the temperature to 180 degree Celsius and bake for a total of 20 minutes or till golden brown.

These tarts were buttery and the pastry melts in the mouth! The apple filling was sweet yet slightly crunchy! This is definitely something worth baking if time permits. Great for mini snacking!

I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at cynthia.lim.hl@gmail.com! I look forward to hearing from you! (: