Christmas
Tiny sticky apple tortlets
- Prep time 20 minutes
- Cook time 20 minutes
- makes 20
Author Notes
My favorite picknick dessert or school treat when our girls were kids. No difficult dough to be made, just quartered squares of puff pastry, some apples and the famous sticky topping. Goes with everything, really.
It is an adaptation of the recipe for ‘Tarte aux Pommes’ that my mother was given by a French friend. This was in the late 1950’s, when they were working girls in London. It has been indispensable in our family ever since! (As children we used to call it ‘Sticky Tart’, because of the lovely caramelized top.) —Tante
What You'll Need
Ingredients
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5
Puff pastry squares (frozen)
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2,5
Tart apples
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1/2
Lemon, washed
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1
Egg (small)
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4 tablespoons
Sugar
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3
Butter
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2 pinches
Salt
Directions
- Have a silicone mold for small muffins at the ready. Prepare pastry by cutting all five squares in 4, lay each still stiff piece on top of a hole. They’ll sink right in.
- Melt butter in a pan. Turn gas off. Zest lemon half in butter. Preheat oven according to instructions on packet of pastry.
- Then press lemon juice in a bowl. Add a tablespoon of water. Peel and core apples and chop them up. Mix well with lemon water.
- Press the dough squares in muffin mold and spoon chopped apple in. Don’t overfill, half full is right.
- Now stir the egg in butter with sugar. Mix well and spoon on top of apple filling. Bake according to instructions on packet.
- Check some minutes before end of baking time, as the caramel on top should be a nice brown, not scorched. Take tarts out of the mold and let cool on a rack. Tarts must be completely cold before packaging. Keeps a day or two when airtight, but they’ll be gone in no time!
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