Apple Tartlets and Rough Puff Pastry Twists

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Course Dessert

Cuisine global vegetarian

Servings 6 tartlets

Ingredients

For the Apple filling:

2 apples medium sized (peeled, cored and thinly sliced)
2 tbsps brown sugar
2 tsps honey
2 tbsps butter
pinch salt
1/2 tsp cinnamon powder
1/4 tsp nutmeg freshly grated
1/4 tsp ginger powdered dry

Instructions

Heat the butter and and add the sugar, honey and salt. When the sugar dissolves, add the sliced apple and allow to soften. Now add the cinnamon, nutmeg and ginger powder. Mix well. By now the filling should be almost dry and ready. Aloow to cool.
Assembling The Tarts:
Roll out the puff pastry into a long rectangle and cut it into smaller rectangles measuring 4u201d by 3 u201c. Cut each rectangle into half. In the picture below you can see three 4 by 3 rectangles cut into half.
From one of these, cut out and remove a smaller rectangle from the centre (see picture below).
Now place this rectangle with the hole exactly on the other half and press down on sides to ensure that it is stuck to it.
In the small hollow put a bit of the apple filling. Repeat this with all the other rectangles.
Bake at 220C (430F) for about 20 minutes or till golden brown. Serve while still slightly warm or cold.
(This is what the tarts look like if the two rectangles are not pressed together well enough. They look a bit weird but still taste great.)

Notes

Gordon Ramsay does say not scrunch up the scraps and reuse them as the pastry layers would be lost. I didn’t have the heart to throw them out and most of the scraps I had left were too small to do much else with them. So I just put them together (didn’t knead them), rolled the dough out again, cut it up into small strips and twisted each one once into a small bow. Then I baked them at 190C for 15 minutes till they turned a lovely brown.

The twists/ bows were nice, crisp and made a great snack at tea time. Mine were plain, but you may sprinkle herbs, flaked chillies, or pepper on them before baking to spice them up.

I made 10 tartlets with this recipe and the scraps were made into twists.

Instead of making these tarts, the puff pastry can be rolled out and you can cut out small rounds or squares using a cookie cutter and top them with cheese, pepper and herbs (or any topping of your choice) before baking them. Another idea is to cut the pastry into circles to fit your muffin pans and make mini quiches using whatever filling you want. The options are endless.

Dhanggit of Dhanggit’s Kitchen is celebrating her daughter’s first birthday and had written asking us to share some food ideas for her party. She has some pretty good ideas herself and do check them out at her blog, if you haven’t yet.

These tarts are bite sized an a great idea for dessert or a party and so are going to join some more celebratory food at Dhanggit’s Perfect Party Dishes.