Calorie conscious mini apple and cinnamon tarts - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Easy
Ingredients
For the filling
- 2 Bramley apple(s) peeled, cored and diced.
- 1 tbsp Truvia granulated sweetener
- 1 tsp Cinnamon
- 2 tbsp Water
For the pastry
- 225 g Plain white flour
- 115 g Margarine cold
- Salt
- 75 ml Water cold
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1
To make the pastry sieve the flour and salt into a large bowl and add the cold margarine and rub in to achieve a coarse breadcrumb texture.
For this step you'll need:
- 225g Plain white flour
- pinch Salt
- 115g Margarine cold
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2
Add the water a little at a time and mix with a knife until the pastry starts to come together. Use your hands to bring the pastry together into ball. Knead on a lightly floured surface to make a smooth ball, then wrap in cling film and leave to rest in the fridge for at least thirty minutes.
For this step you'll need:
- 75ml Water cold
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3
Place the diced apple in a heavy bottomed saucepan, add the Truvia to taste and two tablespoons of water, then bring to a simmer and cook the apples for about five minutes, until tender. Leave to cool slightly and then stir in the cinnamon.
For this step you'll need:
- 2 Bramley apple(s) peeled, cored and diced.
- 1 tbsp Truvia granulated sweetener
- 1tsp Cinnamon
- 2 tbsp Water cold
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4
Preheat the oven to 180°C (fan 160°C, gas mark 4). Lightly grease a muffin tin.
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5
Roll out half the pastry until it’s approximately 5mm thick, then cut into about 8 x 7.5cm rounds. Do the same with the other half and cut into 6cm rounds.
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6
Use the larger pastry discs to line the muffin tin, then spoon the cooked apples into the cases. Gently wet the edges and top with the smaller pastry discs pressing gently to seal.
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7
Brush the tops of the pies with beaten egg then bake for twenty minutes until golden. Leave to cool in the tin for five minutes, then remove and place on a wire rack.