Small Apple tarts
Classic apple tarts are so simple and loved by everyone. Serve with vanilla ice cream, lightly sweetened softly whipped cream or a dollop of creme fraiche, either alone or stirred into whipped cream.
For the filling:
- 400 gr apples, cut in thin slices
- 50 gr (4 tbsp) sugar
- 150 ml (3/4 cup) white wine
- 1 cinnamon stick
For the dough:
- 400 gr (2 ½ cups) all purpose flour
- 200 gr (1 cup) butter
- 60 gr (about 5 tablespoons) sugar
- 100 ml (1/2 cup) cold water
- 1 pinch ginger root powder
Preheat oven at 200° C.
Cut apples in thin slices.
Boil the sliced apples, with the 50 g sugar, the wine and the cinnamon stick.
Simmer, until all the wine is absorbed and the apples have melted.
Prepare the dough with the flour, butter, 60 g sugar, cold water, ginger root and salt.
Roll out the dough into a leaf and place it in 24 moulds for small tarts.
Fill them with the apple mixture and cover them with strips from the trimmings of the dough.
Bake the tarts in the oven, at 200°C, for 15 minutes.