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Apple and Almond Tartlets

250g (9oz.) Puff Pastry
60g (2 oz.) Unsalted Butter
60g (2 oz.) Caster Sugar
90g (3 oz.) Ground Almonds
1 Egg
8 Eating Apples
1 Tablespoon Caster Sugar

Set the oven to 200C,400F, Gas 6

Roll out the Pastry and cut it into four thin rectangles roughly 4" by 5"

Soften the butter and beat it with the sugar for a few minutes.
Beat in the egg and the almonds.

Spread this mixture over the pastry rectangles.

Peel the apples and cut them into 8 triangles each.
Discard the cores.

Put the apple wedges on the almond mix on the pastry and sprinkle over the caster sugar.
Put onto a baking tray and cook for 12 to 15 mts until the apples start to caramelize.

Best eaten warm with some icecream.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef