I'll Bake! by Liberty Mendez

Author:Liberty Mendez [Mendez, Liberty]
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2023-08-15T00:00:00+00:00

CHEAT’S APPLE TARTELETTES

When I was training to be a pastry chef, we were taught how to make a classic tarte tatin. These days, several wines down at a dinner party, the last thing I want to be doing is making caramel, which is how these easy but impressive tartelettes came about. You don’t have to make a caramel, they can be whipped up quickly and are perfect served with ice cream or custard.

SERVES 4

PREP 10 mins

COOK 30 mins

4 tsp runny honey or maple syrup

1 large red-skinned eating apple, quartered, cored and finely sliced lengthways

1 tbsp soft dark brown sugar or ½ tbsp caster sugar

1 tsp ground cinnamon

1 × 320g/11½oz ready-rolled shortcrust pastry sheet

1 tbsp icing sugar

vanilla ice cream or warm custard, to serve

Preheat the oven to 200°C/180°C fan/gas 6 and line a large, flat baking sheet with a sheet of baking paper. On one part of the lined baking sheet, drizzle 1 teaspoon of honey or maple syrup in a circular motion so it fills around a 8–9 cm/3¼–3½in circle. Continue in the same way until you have four circles of drizzled honey, each placed a little apart on the baking sheet.

Toss the apple slices, brown or caster sugar and cinnamon together in a bowl. Arrange some apple slices, slightly overlapping, in a circle on top of each honey circle.

Unroll the shortcrust pastry sheet and cut it into four equal rectangles, trimming off the corners of each to make an oval (that will cover the apple slices). Place each pastry oval over the apple slices, then push and crimp around the edges to form a circle of pastry covering the apples. Prick the top of the pastry all over with a fork to let the steam out. Bake for 25–30 minutes until the apple is cooked through and the pastry is golden (don’t worry if some of the honey runs out).

Flip the apple tartelettes over with a spatula to serve and dust each with a little icing sugar to glaze. Scoop on some melty vanilla ice cream or warm custard, if you like, and eat right away. Or, cool and store in an airtight container in the fridge for up to 2 days, then reheat until hot through.

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