Criss-cross Fruit Tartlets
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 40 min.
Preparation
ready in 2 h. 40 min.
Ready in
Ingredients
for
15
- For the dough
- 1 ¼ cups all-purpose flour (plus extra for dusting)
- ½ cup unsalted butter (diced)
- 1 Tbsp sugar
- ¼ tsp salt
- chilled water
- For the filling
- 2 cooking Apple
- lemon juice
- 0.333 cup sugar
- 1 tsp ground cinnamon
- For the lattice
- 2 Tbsps unsalted butter
- 7 ozs almond paste
- 2 egg yolks
- 0.333 cup all-purpose flour
Preparation steps
1.
For the dough: sift the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar and salt Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. Roll the dough into a ball, then wrap in cling film and chill for 1 hour.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 baking trays with non-stick baking paper.
3.
Peel the apples and cut off the sides in four large chunks, discarding the cores. Thinly slice each large piece of apple.
4.
Using a 5cm|2" round cookie cutter, cut round discs out of the apple slices.
5.
Toss the apple rounds with the lemon juice.
6.
Mix together the sugar and cinnamon and set aside.
7.
Roll out the dough thinly on a lightly floured surface.
8.
Cut out rounds about 6cm-7cm| 2 1/2"-2 3/4" in diameter and place on the baking trays.
9.
Coat a few apple slices at a time in the cinnamon-sugar mixture. Place a few slices on top of a round of dough.
10.
For the lattice: beat together the butter and almond paste until smooth.
11.
Beat in the egg yolks, one at a time until well combined, then beat in the flour until blended.
12.
Spoon into a piping bag and pipe a lattice pattern over the top of each tart.
13.
Bake for 20-25 minutes until golden brown. Cool on the baking trays for 15 minutes, then place on a wire rack to cool completely.
