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Mulled Apple Tartlets

When I think of Christmas, one of the first things that comes to mind is warm spiced drinks. As much as I love a glass of mulled wine, a mulled apple cider has to be one of my favourites. This tart has been inspired by this. A vanilla sweet pastry filled with a spiced apple compote topped with crisp braeburn apples. You can eat with a lovely vanilla ice cream or some hot custard for a warming treat!

For the Pastry:

150g Butter

95g Icing Sugar

30g Ground Almonds

250g Plain Flour

2g Salt

1 tsp. Vanilla Extract

For the Compote:

4 Braeburn or Cox apples

40g Butter

Pinch of sea salt

50g Light Brown Sugar

2 tsp Ground Cinnamon

1/2 tsp Ground Cloves

Zest of 1/2 oranges and its peel


1-2 Apples

Makes 6 Tartlets

STEP ONE: The Pastry

1. Cream the butter and sugar in a free standing mixer. Continue to mix until pale and fluffy.

2. Add the salt, vanilla, almonds and flour to the mixture. Mix until just combined.

3. Turn out onto a clean surface and knead lightly until a dough is formed. Make sure not to over mix otherwise the pastry will become tough and dry.

4. Chill in the fridge until firm.

STEP TWO: Lining the tins

1. Roll out the chilled pastry to a thickness of 2-3mm. Make sure to lightly flour the surface and rolling pin.

2. Lift up the dough and place on top of the tart case, using your fingers to gently ease the pastry into the case pressing into the corners and edges.

3. Using a knife, trim off the excess pastry. Chill in the fridge for 30 mins.

4. Preheat the oven to 170 degrees celsius. Line the tarts with baking paper or clingfilm and fill with uncooked rice, then place in the oven for 10 minutes. Then remove the rice and clingfilm and cook for another 5 minutes.

5. Remove from the oven and leave to cool.

STEP THREE: Making the Compote

Dice the apples in to about 2-3cm cubes. Then place into a saucepan with all the other ingredients.

Cook on a low to medium heat, stirring frequently. Cook until the apples are soft but not too mushy. They should be able to keep their shape but when pressed, they should be very soft.

Leave to cool . Then spoon into the tart shells, ensuring it is well pressed and there are no gaps.

STEP FOUR: Assembly

Using a mandolin or slicing very thinly, slice the apples to about 2mm thick. Keep them in water with lemon juice so that they don’t go brown.

Cut the apple slices in half and then arrange the slices in a design you would like, I arranged them on top of each other from the left to the right on the tarts.

Serve with a glass of mulled wine for a little treat!

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