- 3 Apples
- 50g Granulated sugar
- 50g butter
- 1 tablespoon of rum
- 10g olive oil
- 5g white flour salt (sifted)
- 10g rum
- 30g raisins
- 40g almonds
For the pastry
- 300g Revolution shortcrust pastry mix
- 150g butter
- 100gr granulated sugar
- 2 reds
- 1 Zest of orange
Clean the peel and core of the apples and grate them, add the sugar, rum, raisins, coarsely chopped almonds and lastly the melted butter. Mix everything and let it rest overnight in the fridge.
Put the butter, orange zest and sugar in the bowl of the planetary mixer, mount the leaf and wash until the sugar has dissolved. At this point add the beaten egg yolks and finally the flour. You will get a soft dough, put it between two sheets of parchment paper and flatten it. This way it will cool down faster and let it rest overnight.
The next day, extract the pastry, break it and insert it in the bowl of the planetary mixer, mount the hook and spin for 1 minute in this way the pastry will soften.
Roll it out between two sheets of parchment paper with a thickness of about 3 mm, line the tart molds, put a spoonful of the filling and with the remaining pastry, roll it out again and with a stencil of your liking, in my case a star, make some molds and place them on top to the filling.
Arrange all the tarts on a baking tray and bake in a preheated oven at 180 degrees for 20 minutes or in any case until the pastry is golden brown.
Remove from the oven, let them cool and sprinkle with powdered sugar and enjoy !!!!
” Blogger with an interest in Cooking and all things food!!! “
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