Monday, October 21, 2013
It's been a while since I've posted here. Mostly because I've been doing a lot of work and not nearly enough baking!
Though I haven't stopped completely - oh heck no! Usually my baking lately has involved whipping something up last minute for family or friends. Like these apple and almond tartlets. They turned out to be the perfect after dinner dessert when you don't have room for too much dessert.
And it's brought to me by the awesome people at Fortnum and Mason.
That's right, they made an amazing book which I spotted in London but didn't buy, but when I came home realized I wanted it so ordered it from Amazon (luckily they had it).
The original recipe is for plum and almond, but I'm not a fan of plums so I decided to make it a little more "Canadian" by using apples!
Apple and Almond Tartlets (modified from Fortnum and Mason)
For the Pastry
50g Unsalted butter, chilled and cubed
100g sifted flour
1 tbsp golden sugar (I used brown)
1 large egg yolk
For the Filling
50g butter, softened
50g almond flour
1 egg, beated
2 apples, sliced
2 tbsp apple jelly
-Preheat oven to 375 F
-To make the pastry, rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar and egg yolk with 2 tablespoons of cold water and knead into a dough. Chill for 10 minutes.
-Roll out the pastry on a floured surface and use a 7cm (about 2-3 inch) cookie cutter to stamp out 12 circles. Line them in each hole in an ungreased muffin pan, or whoopie pie pan.
-Beat together the butter sugar and almond flour, then add enough egg to make a creamy mixture. Divide the mixture among the pastry cases.
-Cook the apple slices in a pan until they are just softened, then push one slice into each tartlet and bake for 20 minutes until the pastry is golden.
-Brush each tart with warm apple jelly.