November 14, 2011

Apple Tarts

November 14, 2011

Meg comes to us from Ontario, Canada.  She describes herself as a baker trapped in a world of numbers and spreadsheets.  I myself love numbers and spreadsheets!  Meg has a darling blog call Sweet Twist of Blogging where she shares some wonderful recipes for not only sweet, but savory dishes as well.  I plan on trying out her Vegetarian Quinoa Chili very soon!  You can follow Meg on her blog of course, but also on Pinterst, Facebook and Twitter.

When Meg is not crunching numbers she has a cake business.  So if you are ever in Ontario and you need a cake be sure to check her out!  For now she is leaving us with this great recipe for Apple Tarts!  Enjoy!


Apple Tarts – Makes 6 – 6 inch tarts

Dough (Yields enough for 12 tarts)

· 1 cup + 1 tbsp (250 grams) shortening, room temperature

· 1/4 cup (50 grams) unsalted butter, room temperature

· 2/3 cup granulated sugar

· 1 teaspoon salt

· 1 teaspoon lemon extract

· 1 teaspoon vanilla extract

· 1 large egg

· 75 ml milk

· 1 2/3 cups pasty flour

· 1 2/3 cups unbleached all purpose flour

Apple Filling

· 4 Medium apples – cored, peeled and sliced

· 2 tbsp all purpose flour

· 1/3 cup granulated sugar

· Juice from half a lemon

· ¾ teaspoon cinnamon


1) Make the dough: Combine the first 6 ingredients of the dough in a large bowl/mixer bowl. Beat together until incorporated and smooth. Add egg, beat to combine.

2) Add the flour, beat on low. While beating slowly add the milk. Beat until mixture is starting to come together.

3) Turn out dough onto a flour surface and bring together with your hands to make two round discs. Cover with saran wrap and chill for minimum 1 ½ hours.

4) Make the filling: Combine apples and lemon juice. Sift flour, sugar and spices over the apples and toss together. Set aside while rolling out the dough.

5) Line a baking sheet with parchment/silpat. Preheat oven to 375F.

6) Remove one disc of dough from the fridge. Lightly flour your table/counter top. Roll out the dough to 1/4 thick. Cut out 6 inch circles. (I used a 6 inch pan and a pizza cutter, doesn’t have to be exact)

7) Place one circle on the baking sheet, layer the apples slices in the center of the circle. Leave about a 1 inch around the apples and fold up the extra dough over the apples.

8) Repeat with remaining discs and apple slices.

9) Bake for 45-50 minutes. Dough with be golden brown. Remove from oven. Serve warm with vanilla ice cream.

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