Ingredients:
For crust and base:
2-1/2 cups plain flour
100 gms. Chilled unsalted butter
2-3 pinches salt
2 tbsp. sugar ground
For filling:
4 firm ripe apples chopped
1/3 cup sugar
2 pinches cinnamon powder
2 pinches nutmeg powder
1/2 tsp. cardamom powder
1 med.lemon juice extracted
For topping:
1 cup chilled cream
2 tbsp. sugar
Method:
For crust and base:
Sieve flour, sugar, salt together into a large cold bowl.
Cut in cold butter quickly, so that it won't melt
Mix in with light fingers, till mixture is like breadcrumbs.
Keep one third of this mixture aside in refrigerator.
Add a few tbsp. icecold water, by sprinkling over remaining flour.
Mix and form a smooth dough, but try to work quickly, with minimum handling.
Wrap dough in a clean polythene sheet or cling film.
Refrigerate for 30 minutes or till required.
Remove pastry dough, knead very lightly on flour-dusted clean surface.
Roll into 1/4 inch thick large round.
Prick well all over with fork, flip, prick otherside.
Cut oversized rounds for greased tarts cases or muffin trays.
Press a round into a tart case, press well into mould.
Trim edges and remove any extra dough.
Bake blind in preheated oven at 200oC for 20-25 minutes, or till light golden.
Remove, keep aside on mesh to cool.
For filling:
Heat apples in a heavy or nonstick pan.
Add sugar, spices, apples, cook, till apples are slightly cooked but not mushy.
Add lemon juice, stir and remove from fire. Keep aside to cool.
For topping:
Whip cream in a chilled bowl till stiff and light.
Fold in sugar, fill a large star nozzle icing gun.
Keep gun in chiller till required.
To proceed:
Fill cool tart mould threefourths with filling.
Sprinkle a little of the leftover dry pastry mixture.
Repeat for all mould, bake in preheated oven at 200C for 5-6 minutes, on top rack.
Remove, carefully unmould with a knife, and cool.
Before serving, pipe a swirl of whipped cream over tart filling.
Serve immediately.
Making time: 45 minutes
Makes: 20-22 tarts
Shelflife: Baked tarts 1 week / with cream topping serve immediately.
Note: If tarts are to be stored, refrigerate in airtight container, and reheat very mildly in microwave or warm oven before serving, for the just baked taste. Pipe cream on serving.
Variations: Peaches, oranges, figs, pineapples, etc. may be used or in combination instead of apples.
For crust and base:
2-1/2 cups plain flour
100 gms. Chilled unsalted butter
2-3 pinches salt
2 tbsp. sugar ground
For filling:
4 firm ripe apples chopped
1/3 cup sugar
2 pinches cinnamon powder
2 pinches nutmeg powder
1/2 tsp. cardamom powder
1 med.lemon juice extracted
For topping:
1 cup chilled cream
2 tbsp. sugar
Method:
For crust and base:
Sieve flour, sugar, salt together into a large cold bowl.
Cut in cold butter quickly, so that it won't melt
Mix in with light fingers, till mixture is like breadcrumbs.
Keep one third of this mixture aside in refrigerator.
Add a few tbsp. icecold water, by sprinkling over remaining flour.
Mix and form a smooth dough, but try to work quickly, with minimum handling.
Wrap dough in a clean polythene sheet or cling film.
Refrigerate for 30 minutes or till required.
Remove pastry dough, knead very lightly on flour-dusted clean surface.
Roll into 1/4 inch thick large round.
Prick well all over with fork, flip, prick otherside.
Cut oversized rounds for greased tarts cases or muffin trays.
Press a round into a tart case, press well into mould.
Trim edges and remove any extra dough.
Bake blind in preheated oven at 200oC for 20-25 minutes, or till light golden.
Remove, keep aside on mesh to cool.
For filling:
Heat apples in a heavy or nonstick pan.
Add sugar, spices, apples, cook, till apples are slightly cooked but not mushy.
Add lemon juice, stir and remove from fire. Keep aside to cool.
For topping:
Whip cream in a chilled bowl till stiff and light.
Fold in sugar, fill a large star nozzle icing gun.
Keep gun in chiller till required.
To proceed:
Fill cool tart mould threefourths with filling.
Sprinkle a little of the leftover dry pastry mixture.
Repeat for all mould, bake in preheated oven at 200C for 5-6 minutes, on top rack.
Remove, carefully unmould with a knife, and cool.
Before serving, pipe a swirl of whipped cream over tart filling.
Serve immediately.
Making time: 45 minutes
Makes: 20-22 tarts
Shelflife: Baked tarts 1 week / with cream topping serve immediately.
Note: If tarts are to be stored, refrigerate in airtight container, and reheat very mildly in microwave or warm oven before serving, for the just baked taste. Pipe cream on serving.
Variations: Peaches, oranges, figs, pineapples, etc. may be used or in combination instead of apples.