Ingredients
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Melted butter, to grease
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125ml (1/2 cup) maple syrup
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80g butter
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4 small (about 530g) green apples, cored, each cut into 12 wedges
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125g mascarpone
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150ml double cream
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Ground nutmeg, to serve
Pastry
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150g (1 cup) plain flour
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100g chilled butter, chopped
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2 teaspoons icing sugar
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3 teaspoons water
Method
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1To 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.
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2Preheat 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.
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3Meanwhile, 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.
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4Gently 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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