We have a lot of apples and I was wondering what to do with them. I’m impressed with recipes that use one ingredient in all the components, so I wanted to put apples at the center of these tartlets.
I’ve got 2 versions for you right now
1️⃣ with cooked apples
2️⃣ with apple tofu cream
Ingredients
- 200g One large apple, sweet, approx.
- 1 tsp cinnamon
- 3 heads of cloves
- Water - if your batter is too dry, but it shouldn't be
- Batter:
- 85g plain white flour
- 10g tapioca starch
- 37g vegan butter, unsalted, I used Naturli
- 15g Xylithol (or sugar)
- 40g cooked apples
Instructions
Apples
- Peel the apples, cut into cubes, and bring to the boil with a little water. Cook slowly even (skin on) until soft. About 20 minutes.
Batter
- Mix all the ingredients well. This will make a thick dough. It is stickier compared to the classic dough, but it should hold together well. If it doesn't stick, add water. A tablespoon at a time and mix well. Wrap in plastic wrap and refrigerate for about 60 minutes.
- Roll out the chilled dough to 2-4mm. (3-4mm has worked better for me). I used 6cm perforated tartlet tins. Cut out rings and cut 2cm long strips for the edges. Grease the moulds. Insert the strips around the perimeter first, then insert the cut out circles and press from the centre to join the edges with your fingers. Bake for 15 min in a preheated oven at 180C. Leave to cool. The edges can be separated from the tin with a thin knife.
Finishing
- Simply fill the shells with cooked apples.
- Mix the rest of the cooked apples with the white tofu in a 1 to 1 ratio.
- Shape the skin of the apple into a rosette. Roll the skin from the centre, outwards. It's easier if you secure the center in a tartlet and leave the rest.