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Description Edit

Apple tarts. A lovely mixture of puff pastry and mincemeat (a mixture of apple, raisins, cinnamon and sugar).

Ingredients Edit

Directions Edit

  1. Put half the pastry out on a worktop dusted with flour and roll out to a square of 15 x 30 cms, about ½ – 1 cm thick.
  2. Put the pastry on a baking sheet.
  3. Spread the mincemeat over the pastry, leaving about 2,5cms at the edge.
  4. Peel, core and slice the apple.
  5. Put the slices in overlapping rows over the mincemeat.
  6. Make sure the edges are straight and brush the edges with the beaten egg.
  7. Roll the other half of the pastry out as above, fold it double lengthwise.
  8. Make 2,5 cm cuts in the fold, about ½ cm apart.
  9. Make sure the cut goes through the fold.
  10. Open the folded dough and put it on top of the filling.
  11. Press the edges of the top and bottom together firmly.
  12. Brush the top with the beaten egg and bake for 10 minutes in a pre-heated oven at 220c.
  13. After 10 minutes lower the heat and bake for 10 minutes at 190 °C, or until golden brown.
  14. Leave to cool on the baking sheet for about 5 minutes and move to a plate with a wide flat spatula.
  15. Dust with icing sugar and serve when fully cooled.

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