Baking! Pink Lady Apples and Little Apple and Custard Tartelettes

Baking! 

Pink Lady Apples 

and 

Little Apple and Custard Tartelettes

 

These are simplicity itself to bake and are so pretty I think ~ the pink hue of the apples intensifies on poaching. Mum made them in two different shape tins and sprinkled toasted almonds over half of the batch. The home-made shortcrust pastry has some ground almonds added which makes the pastry very short and crumbly, but delicious; hidden under the custard and apples is an extra surprise ~ some marzipan. The combination of all the ingredients is reminiscent of a Danish Pastry but much lighter and not as fatty.

The apples can be poached ahead of time and the juice is then boiled to provide a thickened glaze that is painted over the apples on the tartelettes. The pastry is baked blind before the marzipan and the custard is added, so they are custard tarts but not baked custard tarts. These little tartelettes would make a very elegant addition to the tea table and I must admit to smiling when I saw them all sitting happily, very much in the pink on the cake stand!

I am sure you can use any other eating apples, but the colour of these Pink Lady apples really added something special and these would be fun to serve at a “girls get together” or even for a charity Think Pink coffee morning. They are best eaten in the day that they are made, as the custard and apples makes the pastry go soft, but these were still crisp and crumbly six hours after making them. 

Pink Lady 

Little Apple and Custard Tartelettes

(Makes 12 Tartelettes)

Ingredients:

 

8 ozs (225g) shortcrust pastry:

(made with 1 oz (25g) ground almonds, 7 ozs (175g) plain flour and 4 ozs of butter or margarine)

1/2 pint (300ml) ready made cooled custard

6 ozs (150g) marzipan

3 Pink Lady apples, cored and finely sliced

1/4 pint (150ml) water

2 ozs (50g) white caster sugar

2 oz (50g) flaked almonds, toasted

Method:

 

Cut out 12 pastry circles/shapes and line a patty tin or a muffin tin with the pastry circles/shapes, then bake them blind in a pre-heated oven, 190C/375F for 10 minutes until the pastry is golden brown.

 

Whilst the pastry is baking, simmer the apple slices in the water with the sugar over a low heat until they are soft but still retain their shape. Drain the apples and set to one side, and continue to cook the sugar syrup over a low to medium heat until it has thickened and reduced by half. 


Cut the marzipan into 12 small portions and roll out slightly ~ place in the bottom of the pre-cooked pastry shells. Pour over the custard, and then arrange the cooked apples slices over the top. 

Paint the thickened apple syrup over the apple slices and then sprinkle with toasted almonds. Ease the tartelettes out of the patty/muffin tin and arrange them on a cake stand. Best eaten on the same day. 

That’s it from a Wold’s Kitchen today, I will be back later with more treats to share, and thanks so much for all of your warm get well wishes!

Karen

 

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