A cozy autumn treat… to enjoy all year round!
Chef Philippe Laloux delights us once again with a simple, comforting treat, perfect for after-dinner bites or sweet-tooth moments: a crisp tartlet filled with tender apples and a smooth brown sugar custard. Easy to make, these mini tartlets are the perfect way to bring a touch of sweetness to your heart… and to your guests!
Ingredients – Makes about 30 tartlets
Base
- 175 g (6 oz) shortcrust pastry
Filling
- 2 apples of your choice
- 75 g (2.5 oz) unsalted butter, melted
- Juice of half a lemon
- 1 egg
- 150 g (5.3 oz) dark brown sugar
- 65 ml (1/4 cup) 35% whipping cream, whipped
Preparation
1- The apples
- Peel and thinly slice the apples.
- Gently stew them in one-third of the melted butter along with the lemon juice.
- Cook over low heat until the liquid has completely evaporated. Set aside.
2-The Brown Sugar Mixture
- In a bowl, whisk together the remaining melted butter, the egg, and the brown sugar.
- Gently fold in the whipped cream using a spatula.
Homemade Shortcrust Pastry (optional, but delicious!)
Shortcrust pastry is a crumbly dough. The word “shortcrust” refers to its texture—it breaks easily in the mouth, unlike puff pastry, which is flakier, or sweet pastry, which is more sugary and tender.
- 454 g (1 lb) cold unsalted butter
- 454 g (1 lb) white flour
- 250 g (9 oz) sugar
- 1 pinch of salt
Take the butter out of the fridge 15 minutes before starting. Cut it into small cubes.
Quickly mix with the flour, sugar, and salt until you obtain a smooth dough.
Form into 4 disks, wrap in plastic wrap, and refrigerate (or freeze).
Assembly and Baking
- Line a mini tartlet pan with the shortcrust pastry.
- Spoon the apples into the bottom of each tartlet.
- Pour the brown sugar mixture on top.
- Bake in a preheated oven at 180 °C (350 °F) for 10 minutes, then lower the temperature to 165 °C (325 °F) and bake for another 20 minutes.
Note
Enjoy warm or cold, on its own or with a dollop of cream… and melt every sweet heart!
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