Apple and Jam Tartlets — a simple and delicious little dessert. Desserts with apples are always my favourites together with orange desserts. The recipe I want to share today is for small and delightful Apple and Jam Tartlets that are very easy to prepare. The shortcrust pastry is soft and delicate and I filled it first with apricot jam and then with lots of thin apple slices. The result is a special dessert perfect for breakfast, for an afternoon snack or as an after-dinner dessert. With apples don’t miss the recipe for Soft Apple Cookies and the recipe for Apple Cake with Wholemeal Flour. To bake the tartlets I used silicone muffin molds, but disposable aluminum ones or a standard muffin tin work perfectly too. Shortcrust pastry is always perfect for making many desserts, from jam tarts to cookies and many other treats. Let’s get into the kitchen and make the Apple and Jam Tartlets together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Energy 208.92 (Kcal)
- Carbohydrates 35.10 (g) of which sugars 17.16 (g)
- Proteins 2.63 (g)
- Fat 7.44 (g) of which saturated 4.58 (g)of which unsaturated 2.83 (g)
- Fibers 3.21 (g)
- Sodium 13.13 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Apple Tartlets
- 1 egg
- 1/2 cup granulated sugar (100 g)
- 7 tbsp unsalted butter (about 3.5 oz / 100 g)
- 2 cups all-purpose flour (250 g)
- 1/2 orange zest (zest of half an orange)
- 1/2 tsp baking powder
- 7 oz apricot jam (200 g)
- 2 apples
What you’ll need
- Muffin molds
How to prepare the Apple and Jam Tartlets
You can prepare the shortcrust pastry with a stand mixer or simply in a bowl. Mix the butter, cut into small pieces, with the flour and sugar. Add one egg, the grated zest of half an untreated orange and the baking powder.
Knead quickly until you have a soft but not sticky dough. Shape into a disk, wrap in plastic wrap and let rest in the refrigerator for 30 minutes.
Take the shortcrust pastry back out and roll it on a floured work surface to a thickness of about 1/16–1/8 inch (2–3 mm). Cut discs 3 1/8–3 1/2 inches in diameter (8–9 cm). You can use a cookie cutter or simply a cup or small bowl. Line silicone muffin molds with the pastry discs — I got 10 tartlets. Prick the bottoms with the tines of a fork.
Put one tablespoon of apricot jam into each tartlet. Wash the apples and, without peeling them, core and slice them very thinly. Arrange the apple slices on the pastry base in concentric circles to form a rose shape, using the recipe photo as a guide.
Bake the Apple Tartlets in a hot oven at 356°F (180°C) in conventional mode for 24–25 minutes. Let them cool before unmolding and decorate as desired with powdered sugar.
See you tomorrow with a new recipe — hugs, Loredana
Loredana’s Tips
You can prepare the shortcrust pastry in advance and keep it in the fridge for 1–2 days.
You can replace the apricot jam with another flavour or with pastry cream.
Don’t miss the recipe for the Lemon Cream Tart
