Cherry And Apple Tarts

(gives about 22 small tarts)



To do this tart which is ideal for tea time get frozen cherries or raspberries.
I have chosen cherries .Another of Bill Granger's recipe.





For the pastry
11/2 cup flour
1 tbsp icing sugar
125gm butter (cut into cubes)
A pinch of salt
1 tbsp ice water

Combine all the ingredients in a food processor except the ice water. Once the dough is well incorporated add ice water to make it into a dough.Add flour on the rolling surface. Place a plastic wrap on the surface. Transfer the dough on to the plastic wrap. Use another piece of plastic wrap on top.Refrigerate the dough for 30 mins.

Filling




1 cup frozen cherries (discard the seeds and chop into small cubes)
½ an apple(core and chop into small cubes)
2 tbsp cornflour
3 tbsp sugar

Take the dough out from the fridge.Roll using in between two plastic wrap.Cut in small rounds using a cookie cutter or a glass.Put in a greased muffin pan. I used a small muffin pan.Press the dough lightly into the muffin pan.

Combine the filling ingredients in a bowl. Fill in mixture into the prepared tarts.Make another small circle and cover the top part and press lightly around the edges. Brush with beaten egg. Slit lightly on top of the tart diagonally using a knife. Do two slits.
Preheat oven to 180C and bake for 35-40mins.Place the muffin pan on another flat pan before baking.Let it cool on the pan for about 10 mins.
To remove tarts ,just turn the muffin pan upside down and press lightly with your fingertips, the tarts comes out instantly without any problem.



Note:Dont try to use beautiful tart cutter to make the round shape because the dough expand while in baking process.Just use a simple round shape glass,cup etc to do the shapes.

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