Country is not usually the type of music I like. I like the soft rock, indie rock stuff, with a little bit if pop thrown in (there's nothing wrong with a bit of Maroon 5/The Script). I can't imagine getting through the angsty teenage years without My Chemical Romance or The Fray. I can't imagine not feeling the need to dance every time Bon Jovi or Amy Meredith comes on. But by far, the Goo Goo Dolls hold my heart. And I don't just mean 'Iris', which everyone knows. It's the only song they ever play on the radio here - in spite of the fact that they have had 14 number one hits. That's right Shaun, 14.
What about you guys - what do you like to listen to?
Now, what I have made for you today is something I have thought about for a while, and got fooling around in the kitchen the other day and made it. It's not really anything awe-inspiring, but is is simple, delicious and automatically portioned into small tarts, so you can eat a little bit of this sugary dessert and not feel too bad.
The caramalised apples definitely make this dessert amazing. If you get that right, everything else is easy.
Level of Difficulty: Easy
Average Cost: $
Main Ingredients: apple and sugar
Menu Options: I would serve this with ice cream or custard - it makes a simple, yet classic dessert. Can also be eaten cold as a snack, but the warm tartlet straight from the oven is irresistible.
Makes 12 tartlets
What you need:
3 sheets of shortcrust pastry – I used a light version
3-4 granny smith apples – or other tart, baking apples
40 grams butter
1/3 cup caster sugar
1/3 cup flour
1/3 cup white sugar
1/2 cup oats
1 tsp cinnamon
1/3 cup butter
What to do:
Defrost the shortcrust pastry.
While it is being thawed, peel and core the apples and then slice thinly.
In a large pan, melt the butter and caster sugar over high heat. The sugar should have dissolved into the butter. Be careful not to burn the sugar – you want to create a caramel. Add the apples to the caramel and cook for approximately 10 minutes or until the apples are caramelised. This means that the liquid should have been absorbed by the apples, while the apples remain tender and not yet crunchy. Stir the apples frequently while cooking.
While the apples are cooking, combine the remaining dry ingredients in a medium bowl. Remember to sift the flour. Stir well with a wooden spoon. This is the crumble mixture.
Add the butter. Cut the butter into the dry mixture. To do this, use a knife and literally making cutting motions with the knife, so that you are forcing the flour to stick to the butter. Continue to do this until the dry mixture and butter has combined, making the mixture look like large breadcrumbs. If there are a few small clumps of butter left, that is ok.
Spray a 12 hole muffin tray with oil. Using a round object (perhaps a glass) bigger than the muffin holes, make 12 round imprints in the shortcrust pastry and cut out the circles. Mould these into the muffin tray holes, so that they make the base of the tartlet.
Evenly divide the cooked apple mixture between the tartlets. Spoon the crumble mixture over the top of the tartlets. Make sure the mixture is not too thick – you need the crumble to cook at the same speed as the pastry base.
Cook in the oven for 20 – 30 minutes. This will depend on your oven’s cooking speed. Make sure the bases do not burn and are a crunchy golden brown. At the same time, make sure the crumble is a golden brown. It is difficult to do, but make sure the oats look cooked and the flour is not white and raw. If necessary, cook the tartlets for longer, always checking the bases and top.
Serve warm with ice cream or custard for a simple, tasty dessert. In my pictures I paired the tartlet with mango ice cream from a local ice creamery.
P.S. The lovely Megan over at Weddings and Workouts is having a wonderful giveaway. I'd go and check her blog out if I were you. It's worth it. Just like making this tartlet is.