Make a soft dough – short crust pastry:
300gm soft flour
100gm fine sugar (I used castor sugar)
1 egg yolk
1/4 teaspoon salt
1 tin unsweetened pie apples
All ingredients must be cold.
Work quickly in mixer.
Spray muffin tin very well. Spread dough into the muffin cups, spreading all the way up the side. Keep quite a bit back to cover.
Press dough tightly down. Put inside each a few pieces of pie apples cut up.
Cover each one with remaining crumbs.
Egg wash on top.
Bake at 180C for approximately 20 minutes or until golden brown.
Take out very carefully releasing the sides with a knife. If it has been very well sprayed, it won’t be a huge problem.
Place on cooling rack.
Can be served as a tartlet or a dessert with custard, ice cream or cream and warm.
Recipe for short crust pastry – compliments of my Uncle David Kapulsky
Prepared, tried and tested by: Hannah Frank Witt
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