Swedish Apple Tartlets Recipe
Do you want a fabulous Swedish Apple Tartlets recipe? Popularly served as a Dessert, the European Swedish Apple Tartlets is liked by one and all. Swedish Apple Tartlets gets its taste from Apple. Do try out this Swedish Apple Tartlets recipe. I am eager to know if you like it.
Ingredients
Pastry:
2/3 cup (100 g) all-purpose flour
4 tablespoons (50 g) butter, cut in small pieces
Scant 1/2 cup (60 g) powdered sugar, sifted
1 egg yolk
About 3 tablespoons ice water
Filling:
3 tablespoons toasted chopped almonds
2 cooking apples, cooked, pureed and sweetened to taste or 1 cup applesauce, sweetened to taste
Water Powdered sugar
Directions
To make pastry, sift flour into a bowl.
Using a pastry blender or 2 knives, cut in butter until evenly distributed and mixture resembles breadcrumbs.
With a fork, lightly mix in powdered sugar, egg yolk and enough ice water to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 350°F (175°C).
Grease 6 to 8 fluted tartlet pans or muffin pan cups.
To make filling, mix almonds and apple puree or applesauce in a small bowl.
On a floured surface, roll out two-thirds of dough 1/4 inch (5 mm) thick.
With a cookie cutter, cut dough into 6 to 8 rounds to fit tartlet pans or muffin pan cups.
Place dough in pans.
Distribute apple mixture between tartlet shells.
Roll out remaining dough 1/8 inch (3 mm) thick; cut out tartlet tops.
Brush edges with water; fit tops over tartlets and press edges together to seal.
Using a sharp knife, pierce the side of each tartlet to make an air vent.
Bake 35 minutes or until golden.
Cool slightly in pans then transfer to a rack to cool completely.
Sift powdered sugar over cooled tartlets.
Using a pastry blender or 2 knives, cut in butter until evenly distributed and mixture resembles breadcrumbs.
With a fork, lightly mix in powdered sugar, egg yolk and enough ice water to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 350°F (175°C).
Grease 6 to 8 fluted tartlet pans or muffin pan cups.
To make filling, mix almonds and apple puree or applesauce in a small bowl.
On a floured surface, roll out two-thirds of dough 1/4 inch (5 mm) thick.
With a cookie cutter, cut dough into 6 to 8 rounds to fit tartlet pans or muffin pan cups.
Place dough in pans.
Distribute apple mixture between tartlet shells.
Roll out remaining dough 1/8 inch (3 mm) thick; cut out tartlet tops.
Brush edges with water; fit tops over tartlets and press edges together to seal.
Using a sharp knife, pierce the side of each tartlet to make an air vent.
Bake 35 minutes or until golden.
Cool slightly in pans then transfer to a rack to cool completely.
Sift powdered sugar over cooled tartlets.
