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
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