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Ah, the smell of apple and cinnamon oozing through the apartment on a chilly autumn day. Cuddling up under a woollen blanket and enjoying the brilliant combination of sweet and sour while the orange and blood-red leaves outside float down to the ground. This is a simple recipe filled with feeling (and filling, for that matter) – and adding a bit of cinnamon to the pastry gives just the slightest hint of a gingerbread crust. Yay! (I’m a sucker for Christmas, as you’ll discover soon enough).
450 grams or 1 lb. of of flour
220 grams or 7.5 oz. of butter (salted and at room temperature)
110 grams or 3.8 oz. of Tagatesse
2 tablespoons of water
1 teaspoon cinnamon
a pinch of salt
3 large green apples (Granny Smith’s are good)
1 lemon (juice)
50 grams or 1.7 oz. of Tagatesse
2 tablespoons of flour
¼ teaspoon cinnamon
SukrinGold to sprinkle on top
In the oven: 190° Celsius/375° Fahrenheit/Gas 5
Baked on two muffin trays (enough filling for 12 mini tarts)
You can make the pastry by hand or kitchen machine. If you’re using your hands, crumble the butter and flour together until you reach an even, crumbly texture. By machine, add the butter and flour to your mixing bowl and run on low speed for 3-5 minutes.
Using a spoon, mix the Tagatesse, salt and cinnamon together and add to the crumble mixture. If you’re scaling your ingredients before you start making the pastry, make sure to place your bowl of Tagatesse, salt and cinnamon in a plastic bag. Tagatesse reacts with air and has a tendency to harden if you leave it out for too long without cover.
Use a baking spatula to ensure no butter is stuck to the bottom of the mixing bowl before adding the eggs and water. Mix/knead the pastry for 2-3 minutes, or until you notice the gluten has developed. This means you’ll be able to stretch the pastry quite a bit with your fingers, without it breaking apart.
Wrap in cling film and rest in the fridge for 20 minutes.
» If you’ve got a slow oven, preheat it to 190° Celsius/375° Fahrenheit/Gas 5 now »
Generously butter and flour your muffin trays. This will make it easy to get the tarts out in one piece after baking.
Take the pastry out of the fridge and knead it until you feel it’s stretchy enough to roll out. Use a rolling pin and roll the pastry to the thickness you want your tart crust. I made mine quite thick (can’t get enough of that semi-gingerbread flavour), but since the filling isn’t particularly wet, you can make it fairly thin without any post-baking issues.
Cut circles large enough to cover the muffin tins’ bottoms and sides. Lower the pastry gently into the tins, so as to not get any tears, and push it gently against the sides of the tins.
Refrigerate while you’re making the apple filling.
» If you’ve got a fast oven, preheat it to 190° Celsius/375° Fahrenheit/Gas 5 now »
Cut the apples into cubes and place them into a bowl. Squeeze the lemon juice over them, then add the Tagatesse, cinnamon, and flour. Use a spoon to mix thoroughly, but don’t break the apples. (I don’t peel the apples because I like the crunchy consistency it provides post-baking, as well as the beautiful green colour. However, if you prefer the apples without peels, simply peel before cutting into cubes)
Take the muffin trays out of the fridge and spoon the apple mixture into each. The filling should pretty much reach the top of the muffin tins. Use a teaspoon and sprinkle some SukrinGold on top of each tart before baking (I used approximately ½ teaspoon per tart).
Bake in the oven. I baked mine in the following order:
15 minutes at 190° Celsius/375° Fahrenheit/Gas 5
20 minutes at 150° Celsius/300° Fahrenheit/Gas 2
7 minutes at 175° Celsius/335° Fahrenheit/Gas 3
But really, what you’re after is a golden, crispy crust and for the apples to be soft enough to insert a cake tester without any issue.
Remove the tarts from the oven, cool in their muffin tins, then serve with a warm cup of tea and some whipped cream 🙂