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Ingredients
Mini Tarts with Baked Apple and Almond
- For the dough
- 180 grams Pastry flour
- 30 grams sugar
- 130 grams cold butter
- 2 Tbsps ice water
- Pastry flour (for dusting)
- Fat (for the pans)
- 4 Tbsps ground almonds
- For the filling
- 4 small, tart Apple
- 2 Tbsps slivered almonds
- 3 Tbsps Quince jelly
For the dough, mix flour and sugar in a bowl. Add ice water and butter in small pieces evenly over flour. Chop ingredients with a knife until mixture resembles dry crumbs. Quickly knead with hands until dough is smooth. On a lightly floured surface, roll out dough. Grease 4 small tart pans, each about 12 cm (approximately 5 inches) diameter. Sprinkle half of ground almonds into greased pans. Line pans with dough and push dough around rim of pan to form an edge. Pierce flat part of dough several times with a fork and sprinkle with remaining ground almonds. Cover and refrigerate for about 1 hour.
For the filling, rinse apples, wipe dry and cut off top quarter of apple. Remove cores with an apple corer. Cut apples into thin slices. Stack apple slices in pastry shell and replace top quarter of apple. Bake in preheated oven at 200°C (fan: 180°C, gas mark 3-4) (approximately 400°F), about 20 minutes. Toast sliced almonds in a small dry pan until golden brown, then pour onto a plate and let cool. Heat quince jelly and 1 tablespoon water in a pot and boil for 1-2 minutes, while stirring. To serve, brush apple tart with jelly and sprinkle with toasted almonds.
(Percentage of daily recommendation)
| Calorie | 813 cal. | (39 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 8.5 g | (28 %) |