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Apple & Picota Cherry Tartlets

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Origin of dish:  Spain
Type of cooking:  Oven
Preparation time: 40 minutes
Cooking time: 30 minutes
Ingredients (serves 4):


1. Pre heat the oven to gas mark 4/ 180 C
2. Lightly grease each individual section of the patty tin
3. For the pastry, mix the flour, icing sugar and salt in a large bowl
4. Once combined, add the butter to the bowl and rub together with your fingertips until the mixture resembles breadcrumbs
5. Add a little water at a time, mixing together with a wooden spoon until the mixture forms a dough
6. Wrap the dough ball in cling film and place in the fridge for about 25 minutes
7. Once the pastry has been chilled remove from the fridge and place onto a lightly floured work surface
8. Roll out the pastry until it is around 2 mm thick and line the sections of the patty tin
9. Place the pastry cases into the oven for 30 minutes or until golden brown
10. Next prepare the fruit for the filling. Place the apples and caster sugar into saucepan and cook over a low heat for 5 minutes until they begin to soften
11. Place a spoonful of clotted cream into the bottom of each pastry case
12. Lay the fruit on top of the cream and drizzle with raspberry coulis.

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