Prep 30 mins
Cook 30 mins
Just the thing for Sunday Tea!Serve piping hot with whipped cream.
QUICK PUFF PASTRY
- 180 g butter
- 250 g white bread flour or 250 g stone ground white cake flour
- 1 teaspoon salt
- 1 teaspoon lemon juice
- 200 -250 ml ice water
- 3 large golden delicious apples
- 2 tablespoons butter
- 1 tablespoon sugar
- 4 tablespoons smooth apricot jam, heated
- 1 tablespoon lemon, rind of, slivers
- 250 ml cream, whipped
- To make pastry, dice butter coarsely.
- Sift flour and salt into a bowl.
- Add butter with lemon juice and water.
- Mix lightly with round bladed knife to make a soft dough, incorporating bits of butter.
- Turn on to floured surface, knead and roll lightly into a thick strip 30x 10cm, keeping edges straight.
- Fold up bottom third of pastry, dust off excess flour.
- Fold down top third of pastry and dust.
- Turn so that top fold is towards left side, Seal edges lightly and reroll and refold four times in all, giving pastry a half turn each time and chill between rolling if pastry becomes too sticky.
- (Always roll in one direction and never over the edges of your dough.) Wrap and chill or freeze until ready to use.
- To prepare filling, peel, core and quarter apples.
- Slice quarters into thin crescents 4mm thick.
- Divide puff pastry into six equal parts and roll out each piece to a thickness of one centimetre.
- With a small saucer, cut out pastry discs 11cm in diameter and place on a baking sheet.
- With a biscuit cutter 10cm in diameter, press lightly on each round to make an incision on each, about 1 mm deep.
- This incision allows the edge to rise and form a border around the apples.
- Overlap thinly sliced apples in the inner circle to form a pretty pattern.
- Dot each tartlet with small pieces of butter and sprinkle with sugar and 2-3 lemon peel slivers.
- Cool in refrigerator for 30 minutes, then bake at 200 C for 15-20 minutes.
- When tartlets are well baked, place under the grill for a few minutes to brown apples and paint immediately with hot apricot jam.