Saturday 26 March 2016

Flowers anybody?

Sugar free

So simple, so delicious and sugar free. These pretty little tarts are easy to make and would be perfect for Mothers day, Easter or as an edible gift for any special occasion!

215g ready rolled butter puff pastry
6large pink lady apples or any red skinned eating apples
juice of half lemon
olive oil for greasing tins

Pre-heat oven to 200C. Grease by oil tray with 12 muffin.
Cut the apples in half, from top to bottom, Core the two halves then slice each half very thinly, place the cut slices into a large bowl filed with lemon juice and water and boil for 4 minutes until just soft but not cooked.
Place the ready rolled pastry onto a lightly floured pastry board, and using a rolling pin, roll it out to ad 5 cm to the length of the pastry. Cut the two pastry sheets, lengthways into 4 to 5 strips. (you
need space for 8 to 12 apple slices along the length)
Place the apple slices along the top third of the pastry strips, overlapping them slightly as you lay them out.
Fold the bottom two thirds of the pastry up and over the bottom of the apple slices and then gently roll each strip to make a small muffin shaped. Place the apple rose tarts into the prepared muffin
Bake the apple tarts in the pre heat oven for 25-30 minutes until the pastry is crispy, golden brown.

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