Print | Email  

Honeyed Apple Tartlets

Last updated: 2003-08-31

apple tart

Apple tart ready for eating

Prep Time: 20 minutes plus 30 minutes for pastry to rest.
Cooking Time: 20 minutes
Serves: 8

The "dipping the apple in the honey" ritual at Kiddush can continue through to dessert with this delicious family favourite - individual apple tartlets. The recipe would work equally as one large pie but the individual portions make for ease of serving.

The range of different varieties of honey currently available is amazing - different flavours are determined simply by the flower the bee chooses. All honey is kosher if it says it is 'pure' honey.

Store honey at room temperature. If it crystallises, place the jar in a bowl of hot water until it clears, or warm in the microwave (after removing the metal lid.) Warm or oil the spoon lightly before measuring honey and it will run off easily. Cakes baked with honey stay moist because honey is hydroscopic - absorbs and retains moisture. This means biscuits baked with honey must be kept airtight or they will soften by absorbing moisture from the air. The most popular varieties readily available include: -

Sunflower Set honey - this is a sweet buttery honey with a hint of barley sugar.

New Zealand Clover Set honey - this is a mild sweet white honey with a smooth creamy texture.

Orange Blossom honey - this is honey with an orange tang and a rich liqueur like consistency.

Acacia honey - this is a mild and delicate honey, which is ideal for sweetening of drinks.

Australian Eucalyptus honey - this is a rich and toffee flavoured honey with a hint of raisin.

Greek honey - this is a rich full-bodied honey with a liquorice and aniseed flavour.

Experiment with a different jar of honey this Yom Tov, you may be pleasantly surprised!

Can be made in advance
Can be parev

Ingredients

200g (7 oz) plain flour
55g (2 oz) ground almonds
55g (2 oz) caster sugar
100g (4 oz) unsalted butter / margarine
4 egg yolks
1 teaspoon almond essence

For the Filling
4 large eating apples - peeled, cored and sliced into eighths
150ml (¼ pint) thick set honey e.g. New Zealand Clover Set Honey
2 teaspoons ground cinnamon

Garnish
Icing sugar - for dusting

Method

1) Pre-heat the oven to 220ºC/425ºF/Gas mark 7.
2) Make the pastry by combining all the ingredients in the food processor. Flatten the dough, then wrap in cling film and leave in the fridge for a minimum of half an hour to rest.
3) Place the sliced apples in a large saucepan with the honey and cinnamon. Cook gently for 5 - 10 minutes.
4) Using a slotted spoon, remove the apple from the syrup and leave to cool. Keep the syrup for glazing later.
5) Lightly dust your work surface with flour. Cut the pastry into 8 pieces. Roll out the pastry into 11 cm (5 inch) rounds to fit 9cm (3 ½ inch) tins or tins of a similar size.
6) Fill the tarts with the cooled apple and bake in the pre-heated oven for 12- 15 minutes.
7) Remove from the oven and leave to cool slightly before serving.
8) Glaze the tarts with the reserved syrup.

To serve the Stylish Way
Take the tarts out the tins and place on a warmed plate and dust with icing sugar. Serve with ice cream or cream (use parev ice-cream or cream for a meat meal).