Parisian Apple Tartlets
April 7, 2014
- Combine the tartlet base ingredients swiftly into an even dough. This is easiest in a food processor. Use a few drops of ice-cold water if necessary. Leave the dough to rest in the refrigerator for 1 hour. Then roll out the dough on a countertop dusted with flour and use to cover 6 well buttered individual pie dishes. Prick the bottoms with a fork. Preheat the oven to 350 degrees F/Gas 4. Blind bake the tartlet bases for 10 minutes
- Quarter the apples, remove the cores, but not the attractive peel. Cut the sections into very thin slices. Stir the sugar through the flour. Stir in the eggs to make a nice paste. Heat the cream, vanilla, and bean, bring to the boil and then remove from the heat. Remove the bean, and add the hot cream to the flour-egg paste, while stirring. Pour that cream into the prebaked pie crusts and cover with the overlapping apple slices. Sprinkle with the cinnamon-sugar mix.
- Bake the tartlets in the preheated oven for 15 to 20 minutes (a larger version will be done in approx. 25 minute). Leave to slightly cool.
- Heat the apricot jam in a pan. Dilute with a tbsp of Calvados or water. Press the jam through a strainer over a bowl and spread the collected apricot jelly on the tartlets. Serve the tartlets with a tablespoon of unsweetened good quality creme fraiche.
makes 6 individual tartlets ~ from Home Made