How to make it

  • Rub the spread into the flour with your hands and when it has mixed well, add enough water to make it into a ball of dough. This can be the tricky part, so please be careful about how much water you use.
  • Wrap the dough in some greaseproof paper and stick in the refrigerator for a few hours.
  • When you are ready to roll the pastry, take the dough out and bring to room temperature.
  • Flour a nice big wooden chopping board or any work surface and roll out the pastry.
  • Take a round cookie cuter and make 24 little pastry pieces.
  • Place the pastry pieces in a mini tart tin. They are available at most department stores.
  • Bake the pastry for 20 minutes or until lightly browned at 200°Celsius (390°Fahrenheit). Let cool for 1 hour and they will turn into nice hard shortcrust pastry cases for your apple tartlet.
  • Peel and chop the apples and put into a saucepan (pot) and simmer along with the white and brown sugar, until the apples have softened. Stick in the cinnamon stick or sprinkle in as much cinnamon to your liking. I usually put a lot in because I just love the stuff. :)
  • Simmer for 15 minutes.
  • Get the pastry cases ready and with a teaspoon, fill in each case with the apple mixture.
  • There should just be enough to make 24 tartlets.
  • Once filled, put apple tartlets into the refrigerator overnight to set.
  • When ready to eat sprinkle tartlets with sifted icing sugar. This part is optional. I was inspired by the snow outside to use the icing sugar.
  • These apple tartlets will fill your mouth with fabulous flavors.
  • ©Cooking With Dia
  • For more pictures and recipe link see here:
Stewing the apples and brown sugar   Close
Filling the pastry cases   Close
Dusted with icing sugar   Close

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