Apple and jam tartlets are simple, fragrant and wholesome little pastries, perfect for family breakfasts and snacks; I prepared them on TV on Canale10 in my show La cucina di Vane.
In this version I make an oil-based shortcrust pastry, without butter, easy to work with and delicately flavored, which pairs wonderfully with the sweetness of the apples and the jam.
A homely recipe, also ideal to prepare in advance, that wins over both adults and children with its simplicity.
The apple and jam tartlets are perfect served warm or cold, perhaps with a dusting of powdered sugar. They are the little treats that make every breakfast and snack special, and are great as a school snack for our children.
Just a reminder: I’m on TV on Canale10 with La cucina di Vane every Tuesday, Thursday and Saturday at 13:10 and 19:40 — I’ll be waiting for you, don’t miss it!
You can read all the recipes featured on TV HERE and rewatch all the episodes on my YouTube Channel or on the Canale10 website, you can watch this episode here.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Cooking methods: Oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 7 tbsp vegetable oil (Extra virgin olive oil is also fine)
- 1 egg yolk
- 1 egg
- 1/2 cup granulated sugar
- 1 pinch salt
- to taste vanilla extract
- 2 apples
- 2 tbsp granulated sugar
- Half lemon, juiced
- to taste jam
- to taste powdered sugar (For dusting)
Steps
Peel the apples, remove the core and dice them. Put them in a pan with the sugar and lemon juice and cook over medium heat for a few minutes, until they are soft but not falling apart. Turn off the heat and let them cool.
In a large bowl put the whole egg, the egg yolk and the sugar, then mix with a fork or a whisk. Add the oil and continue to mix.
Add the pinch of salt, the vanilla extract and incorporate the flour little by little. Knead until you obtain a smooth, soft and homogeneous dough ball.Divide the dough into balls of the same size. Place them in muffin tins lightly oiled and shape the shortcrust with your hands to create the base of the tartlets.
Prick the bottom with a fork, fill with a teaspoon of jam and finish with the cooked apples.Bake the apple and jam tartlets in a static oven preheated to 356°F for about 20 minutes, until golden.
Once cooked, remove from the oven and let them cool completely. Decorate with a dusting of powdered sugar before serving.
… Vane’s tips
You can flavor the apples with a pinch of cinnamon or grated lemon zest.
The tartlets keep for 2-3 days under a glass dome.
You can use silicone or aluminum muffin tins; if using aluminum, grease and flour the inside or use oil and flour.
