Saturday, 4 February 2012

Apple & cinnamon tartlets (tartelettes)

Its great to be working from home.  I've been doing that the past week as the office is closed for renovations and its been fantastic!  I can enjoy my morning coffee and breakfast without having to rush out of the house to catch the bus.  I make conference calls, check emails and work on materials in between a little bit of bloomberg tv time (keeping in touch with market news) and kitchen time (making myself lunch & snacks).  

The only downside is my meal times gets a little mixed up.  Lunch time is bascially "whenever I feel hungry" instead of the usual 12.30pm at the office.  And one evening when Herr Scherrer had a night out with the guys while I stayed in, on a strange whim I had apple & cinnamon tartelettes for dinner. =P

Given it was an impromptu decision I was glad to have some leftover pâte brisée in the fridge which was just nice for a couple of tartelettes.  I sliced up some apples while resting the rolled out dough in mini tart pans in the fridge for 30 minutes.  Tossed the apples in some lemon juice, sprinkled over sugar and cinnamon and it was good to go!

Recipe below makes 4 tartelettes

For the pâte brisée:
250g cake flour
1/2 tsp salt
1/2 tsp sugar
125g cold unsalted butter, cut into small pieces
65ml cold water

For the filling:
4 small to medium size apples
sugar & ground cinnamon (to taste)
2 tsp lemon juice

Sift flour, salt and sugar together into large bowl.  Add butter to sifted flour mixture and cut it into the flour with a pastry scraper, until pieces of butter are the size of peas.  Form a well in the center of the butter & flour mixture and pour water into it.  Quickly incorporate the water into the butter & flour mixture until the dough holds together, adding additional water if required.  Gather dough into a disc / ball and wrap it in plastic and refridgerate for at least 30 minutes.
Roll out dough on floured surface until about 3mm thick.  Cut out 4 circles 2 inches wider in diameter than the tartlet pans.  Lift circles into the tartlet pans, gently pushing the dough into the bottom and against the edges, cut off any excess around the edges to neaten. Chill in refridgerator for at least 30 minutes.

Slice apples thinly, toss in  lemon juice, sugar and ground cinnamon.  Arrange apples neatly on top of rested dough.  Sprinkle additional sugar and cinnamon to your taste.

Bake in preheated 190C oven for 30 to 40 minutes.


  1. These tarts look completely delicious! Nothing wrong with having one for lunch either, I think I would too :-)



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