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Apple and mascarpone tarts

  • 0:45 Prep
  • 0:15 Cook
  • Makes 4
  • Advanced


  • Melted butter, to grease
  • 125ml (1/2 cup) maple syrup
  • 80g butter
  • 4 small (about 530g) green apples, cored, each cut into 12 wedges
  • 125g mascarpone
  • 150ml double cream
  • Ground nutmeg, to serve


  • 150g (1 cup) plain flour
  • 100g chilled butter, chopped
  • 2 teaspoons icing sugar
  • 3 teaspoons water


  • 1
    To make the pastry, process the flour, butter and icing sugar in a food processor until the mixture resembles fine breadcrumbs. Add the water and process until the dough just comes together. Turn onto a lightly floured surface and knead until smooth.
  • 2
    Preheat oven to 180ºC. Brush four 11cm (base measurement) fluted tart tins, with removable bases, with melted butter. Divide the pastry into 4 portions. Use a lightly floured rolling pin to roll out 1 portion on a lightly floured surface. Line 1 tin with pastry. Trim excess. Repeat with remaining portions. Place on a baking tray. Bake for 15 minutes or until golden. Transfer to a wire rack to cool completely.
  • 3
    Meanwhile, place the maple syrup and butter in a large frying pan. Bring to the boil, stirring, over medium heat. Add the apple, in a single layer, and cook for 5 minutes each side or until tender. Set aside to cool completely.
  • 4
    Gently combine mascarpone and cream in a bowl. Divide the mascarpone mixture among tarts and spoon over apple and syrup. Sprinkle with the nutmeg.

Source: taste.com.au


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