Apple tarts to make very easy step by step

Apple tarts to make very easy step by step. Today we bring you a simple recipe, although very rich, prepared exclusively with a stuffed with applesboth inside and in the upper finish.

In this case, we have used a broken base Prepared without eggs, to facilitate its preparation if you are going to prepare only 4 units. In this recipe, we play with the honeyed texture of the compote (which you could finer or even crush) and the crunchiness of the sheets that cover the tartlet.

you can adapt this recipe to your tastes substituting the applesauce for a pastry cream (or adding it) and adding, for example, some chopped walnuts inside.

The tartlets, once baked and cooled, can be kept in a metal tin for a couple of days, or we can freeze them to have them ready another day and thus prepare them without haste.

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recipe information

- Preparation time: 30 minutes

- cooking time: 1 hour

- total time: 1 hour and 30 minutes (plus resting and cooling time)

- rations: 4 units

- Category: cake shop

- type of cuisine: Spanish

- Calories per serving (kcal):272

Ingredients for apple tarts for 4 people

- 2 apples

- 1 teaspoon of water

- 10g of sugar

- 1 pinch of ground cinnamon

- 60 butter (50 g cold for the dough and 10 g at room temperature to grease the molds)

- 110 g of wheat flour (100 g for the dough and 10 g to flour the molds)

- ½ teaspoon salt

- 4 tablespoons of cold water (3 tablespoons for the dough and 1 tablespoon to mix with the jam)

- 1 tablespoon peach jam

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Necessary utensils

- 4 molds of 10 cm in diameter

How to make apple tartlets

we start by apple compote, since we need it to be cold to fill the tartlets. To do this, we wash, peel and core 2 apples. Cut and reserve some apple slices for decoration and cut the rest into slices and in half.

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Put the apple cubes in a saucepan together with 1 teaspoon of water, 10 g of sugar and 1 pinch of ground cinnamon, cover and cook over low-medium heat for 30 minutes, until smooth.

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For mass, cut 50 g of cold butter into cubes and crush it (or mix by hand) with 100 g of flour and ½ teaspoon of salt. When mixed, add 3 tablespoons of water little by little, until a homogeneous texture remains.

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We form a ball with the dough, wrap it in transparent film and reserve it in the fridge for an hour.

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Divide the dough into 4 equal portions and roll them out with a rolling pin between a sheet of waxed paper and transparent film until obtaining four circles that cover the diameter and walls of the tartlets, the dough will be 2 mm thick. If we see that the dough softens due to the ambient heat and is difficult to work with, we can reserve it for 15 minutes in the fridge.

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Paint the molds with 10 g of butter at room temperature and sprinkle with 10 g of flour, discarding the excess.

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Line the moulds, adapting them to the shape of the tartlets. Cut the excess dough from the edges and let them cool for 30 minutes in the fridge, while we preheat the oven to 180 ºC with heat on top and bottom.

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Prick the base of the tartlets with a fork (this will prevent them from rising when baked).

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Bake the tartlets for 30 minutes, until lightly golden. Remove them from the oven and let them cool, without unmolding, on a wire rack.

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Unmold the tartlets, distribute the apple compote that we had reserved and cover them with the apple slices. Heat 1 tablespoon of peach jam in a saucepan, or in the microwave, with 1 tablespoon of water and paint the apple slices to make them shine. In the image, you can see each step: the empty tartlet, with the compote, covered with the apple slices and finished with the jam.