Elegant, subtle, and very soft apple tartlets with a homemade pastry crust and deliciously flavored with cardamom. Enjoy with a glass of cider.
I baked these small apple tartlets for a book circle afternoon with some friends. A surprising and unexpected apple tartlet, really soft and with a delicate taste of cardamom. I will definitely bake them again, and again…
- (300g) all-purpose flour
- (125g) salted butter
- 1 large egg
- For the filling:
- 4 apples of your choice
- ¼ cup (50g) unsalted butter
- ⅓ cup (60g) granulated sugar
- 3 tablespoons honey
- 1 can (395g) condensed milk
- ½ teaspoon cardamom seeds
- 2 large eggs
- Preheat oven to 200°F (200°C).
- To make the pastry: sift the flour in a large bowl. Rub in the butter until you have a soft bread crumb texture and add the egg. Work until the crumb mixture comes together to form a firm dough. Roll out the dough and cut into circles roughly 10 cm in diameter. Lay them into the small tins.
- Peel, core and slice the apples in thick wedges. Melt the butter and sugar in a saucepan. Stir and allow the mixture to get a light brown color. Add the apple wedges together with the honey and let them simmer for a while. Take out the apple wedges (leaving the sugar mixture in the pan) and arrange them on top of the dough in the tins.
- Add in the condensed milk and cardamom into the sugar mixture and let it simmer, stirring constantly for 5 minutes.
- Beat the eggs, add them to the mixture and stir. Spread the mixture over the apple wedges and bake the tartlets in the bottom of the oven for about 20 minutes. Enjoy!