Apple tartlets

These gorgeous apple tarts are one of my husband’s favourite desserts. They look beautiful and taste sensational. I came up with this dessert after seeing several rosette tart photo’s  and I thought to myself what a great idea.

The pastry is very short, ie. it’s very buttery and crumbly, and it's my go to pastry recipe. I have used this pastry as a base for several other tarts I made before. Most of the rosette tarts recipes I've read either don’t have a filling or uses custard for filling. I really wanted this dessert to taste as amazing as it looks, so I decided to make apple compote for the filling. Compote is French for mixture (generally fruit mixture).

My version of apple compote (enough to fill 6 individual tartlets)

1 apple, cored, peeled and diced

1/2 cup water

1 ½ tbs spoon brown sugar

1 tbs ground cinamon

1 tsp ground nutmeg

Few drops vanilla essences

1 tbs lemon zest

Place all ingredients in a saucepan and cook on low heat for about 20 minutes.  Mash all the apples unit it resembles a smooth paste. 

Finally, dress up your tarts by thinly slicing apples, place them into a bowl and coat it with ground cinnamon and sugar. Slightly cook them in a pan so they become soft enough to assemble. Fill your tart shell with compote, and assemble your sliced apples to form a rose shape. I also like to bake the finished tart in oven unit the sliced apples become crispy.

 

Vanilla ice cream goes really well with this warm apple tart.