From the pantry: Honey Apple Compote
I am in love with these mini french tarts. I first made them when my dad was poorly and needed to be cheered up. He couldn't eat lots of sugar and so I thought a honey apple tart would be perfect, still a sweet treat but none of the refined sugar. I like to make them in individual sizes because who really wants to share cake! But they can just as easily be made in a larger tart tin.
Ingredients:
For the Pastry
- 150g butter
- 250g plain flour
- 1 egg
- pinch of salt & sugar
For the filling:
- 1 jar Honey Apple Compote
- 1 apple peeled and cored
Directions
- Pre-heat oven to 180 degrees and butter tart tins, you can either use small individual tins or a larger flan tin
- To make the pastry heap the flour on a surface, make a well in the middle and fill with the butter and egg,
- slowly bring the flour in to the centre to rub together until you form a dough.
- Once the dough is formed kneed for a few minutes until nie and smooth, wrap in clingfilm and put in the fridge to rest for 30 minutes.
- Roll out pastry and line the tins
- Blind bake for 15 minutes
- Add 4 tablespoons of honey apple compote to the case and spread out evenly.
- Slice the apples to your preferred thickness and fill the case
- Bake for further 18 minutes
- Remove from oven and let cool for 10 minutes before taking out of the tins.
- Brush the top with honey or a jam of your choice to glaze while still warm.
- Enjoy warm with a dollop of vanilla ice cream or cold with a coffee