Tarte fine aux pommes

24 July 2014 - 02:14 By Sunday Times Food Weekly
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Thin slivers of apple spread on a round of puff pastry, these little apple tarts are simple to put together.

Ingredients

  • 400g roll ready-made puff pastry, defrosted
  • 3 apples (Pink Ladies or Granny Smiths work well)
  • Juice of 1 lemon
  • 80ml ( cup) butter, melted
  • 5ml (1 tsp) ground cinnamon
  • 30ml (2 tbsp) brown sugar

Method

Roll out the dough and cut it into 4-6 individual circles with a cookie cutter. Place the circles on a greased baking tray without touching.

Peel and core the apples, then cut them into very thin slices - the thinner the better. Toss the apple slices in the lemon juice to stop them going brown.

Arrange the apple slices on top of the circles of dough in a flower pattern, or concentrically overlapping. Drizzle the butter over the apples.

Mix together the cinnamon and sugar and sprinkle this evenly over the apples.

Bake in a preheated oven at 200C for 12 minutes. Do not open the oven door while the tarts are baking.

Makes 4-6

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