A Really Quick Apple Tart Dessert

Last night, after a lovely winter stew, I felt like making a quick apple tart for dessert.  Because I already have balls of short pastry dough frozen in the fridge, a quick thaw a couple of hours earlier and creating the dessert only take about 20 minutes.

This recipe makes four small apple tarts. (Photo of small tart tins below).

Ingredients:

• 
  
  A thawed ball of Lee's Gluten Free Short Pastry  (2 hours to thaw)
• 
  
  400 gram tin of pie apple pie filling.
• 
  
  80 x grams of sultanas  (2 x 40 gram boxes of the kids' mini lunch box sultanas)
• 
  
  3 x table spoons of brown sugar.
• 
  
  1/2 x teaspoon of cinnamon
• 
  
  2 x teaspoons of demereira sugar for the topping. (Optional)
• 
  
  30 grams melted butter.

Method:

Prepare and blind bake pastry shells:

• 
  
  Pre heat a very hot 300 degrees Celsius oven.
• 
  
  Take a gluten free short pastry dough ball from the freezer and thaw roughly 2 hours before you need it. 
• 
  
  Roll it out really thin between two sheets of grease proof paper till the pastry is about 3 millimetres thick.
• 
  
  Take off one sheet of grease proof paper and place your tart tine upside down on the dough and cut around them.
• 
  
  Press the dough lightly into the tins.
• 
  
  Place then trays on a larger tray and blind bake your pastry shells for exactly five minutes.

Tart Filling:

• 
  
  You now have 5 minutes to prepare your pie filling.  Don't worry - it's really quick :-)
• 
  
  In a small mixing bowl add 400 gram tie of Apple pie filling, the sultanas, the brown sugar and the cinnamon.
• 
  
  Give it a quick stir with a spoon.
• 
  
  You're done.  (See, I said it would be quick) :-)

And... back in the oven for a quick bake 10 minute bake.

• 
  
  After exactly five minutes, remove the pastry shells from the oven, allowing them to cool. They should be a light brown.
• 
  
  Drop the temperature of your oven down to 200 degrees Celsius.
• 
  
  Heap a few spoon fulls of your apple tart filling into each of the pastry shells.
• 
  
  Dress with a few left over strips of pastry just to make the tarts look pretty (Optional)
• 
  
  Sprinke with a little demereira sugar. (Optional)
• 
  
  Place them bake in 200 degree oven for a further ten minutes.

Serve with a dollop of your favourite gluten free ice cream, or whipped cream.

They're great served cold the next day too. :-)  (Great to pre-prepare for parties).

Enjoy.

Lee :-)

Small tart tins