Brown sugar and apple mini-tartelettes
Brown sugar and apple mini-tartelettes (30)
175 g (6 oz) of short pastry
2 apples (your choice)
75 g (2.5 oz) of melted sweet butter
150 g (5,3 oz) of dark brown sugar
65 ml (1/4 cup) of 35 % whipped cream
Line a mini-tartelette mould with the short pastry.
Preheat oven at 180 C (350 F). Peel and mince the apples, steam them in 1/3 of the butter and the juice from the lemon. Cook until complet evaporation of the liquid. Reserve.
Whisk the rest of the melted butter, the egg and the brown sugar. Incorporate, using a wooden spoon, the whipped cream.
Place the apples at the bottom of the mould and spill the preparation on them. Place in the oven for 30 minutes, reducing it at 165 C (325 F).
454 g (1 lb) of non-melted sweet butter
454 g (1 lb) of white flour
250 g (9 oz) of sugar
Pinch of salt
Take butter out of the refrigerator 15 minutes before making the dough. Cut it in small cubes and place in a large bowl with the flour and sugar. Add a pinch of salt. Knead quickly and separate into four parts.
Wrap them in clear plastic food wrapping and place in the refrigerator or freezer.