Mini tartlets with caramelized apples and ginger

As promised, I’m carrying on with the serie of petits fours (see here and there) which I prepared for one of my friends on her birthday..

These are easy mini tartlets where the spices are optional but add a nice twist. You can replace the apples with pears or apricots if you fancy. It will be equally nice.

Homemade assorted petits fours
Ingredients

Makes 12 mini-tartlets using mini muffi tins
Prep : 30 min (not counting the chilling time)– cooking: 20 min
Sweet pastry
  • 200 g of flour
  • 110g of butter in cubes
  • 1 egg, at room temperature, lightly beaten
  • 20 g of almond powder
  • A good pinch of salt
  • 40 g of fine sugar
Spiced caramelized apples
  • 1 medium apple, peeled and cut into cubes (I used pink gala)
  • 3 tbsp of Demerara sugar
  • 2 tbsp of butter
  • 1 tsp of caramelized ginger, grated
  • 2 pinches of cinnamon

Preparation

Sweet pastry

See here on how to make the sweet pastry. Bake blind for 10 min or until golden brown. Set aside to cool or store in airtight containers for a couple of days, unfilled.

Spiced caramelized apples

Over medium heat, melt the butter. Add the sugar and the apple cubes. Cook for about 5 min while stirring. Add the spices.
Cook until the apple cubes are cooked through and caramelized. Set aside to cool. I added 1 tbsp of water in case the apple cubes are sticking; just to loosen them a bit (just in case the preparation is gone too dry).
 
Assembly
 
Spoon about a heaped teaspoon of spiced apples in the pastry shell. Serve as as, cooled or at room temperature, or with whipped cream..

Stay tuned for more petits fours recipes…

Author: Nada

Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks. Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.

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