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I can never get my pastry to turn out the way I want it.  But at least it tastes good.

Mini raspberry jam and apple tarts.  They taste delicious.  And, if my pastry had turned out better, they would have looked even better.

Makes 12 mini tarts.

  • 200g plain flour
  • 100g butter, cubed
  • 25g caster sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 jar of raspberry jam (a 350g one)
  • 2 apples, cored, peeled and thinly sliced
Sift the flour into a bowl and mix the butter in to get a breadcrumb effect.  Mix in the sugar.
Beat the egg yolk and the vanilla extract together then mix it into the flour mixture.  Stir until you get a soft dough (you might need to add a little cold water to get this).
Wrap the dough in clingfilm and chill in the fridge for roughly 20 minutes.
Preheat your oven to 190°C.  On a floured surface, roll out the pastry to about half a centimetre’s thickness and cut out 12 circles using a pastry cutter (make sure the circles are slightly larger than the holes in your cupcake tin).
Place the pastry into the cupcake holes and prick lightly with a fork before baking for 15 minutes.  After 15 minutes, remove from the oven and add 2 tsp of raspberry jam to each pastry case.  Add 2 slices of apple to each tart and bake for a further 5 minutes.
Cool on a wire rack and enjoy!