These little tartelettes are surprisingly easy to make and are a wonderful dessert or afternoon treat. Don’t forget to check out how to make them on my YouTube channel (and please subscribe!).
Easy Apple Tartelettes
Serves 4
For the crust:
- 150g all-purpose flour
- 75g cold butter, cubed
- pinch of salt (preferably fleur de sel)
- 2 tbsps raw cane sugar
- 1 egg, whisked
For the filling:
- 1 Granny Smith apple, peeled, cored and cubed
- 90ml cream
- 1 egg
- 3 tbsps raw cane sugar
- ½ tsp vanilla extract
Mix flour with butter, salt and sugar in processor at low speed for about 20 seconds or until mixture resembles coarse breadcrumbs. Add the whisked egg and pulse until dough comes together into a ball. If the dough seems dry, add a drop or two of iced water. Shape the dough into a disk and refrigerate 40 minutes wrapped in cling film. Let it sit at room temperature for 5-10 minutes before using it.
Preheat the oven to 200°C. Roll the dough out to a thickness of about 3mm. Place the tartelettes moulds upside down on the dough and cut a circle around them, slightly bigger than their actual circumference. Grease the moulds with butter and dust them with flour, shaking off any excess. Press the dough into the moulds and prick their surface with a fork. Divide the apple blocks over the moulds and bake them in the oven for 15 minutes. In the meantime, whisk the cream, egg, sugar and vanilla extract in a bowl. Take the tartelettes out of the oven and pour the custard over the apples. Return to the oven and bake for an additional 15 minutes. Leave to cool on a wire rack before unmoulding. Serve with cinnamon ice cream or a light dusting of icing sugar.