Apple and White Chocolate Tarts
We had a wonderful time last week, jaunting off for an evening picnic with friends at Helligan Gardens followed by a production of Dead Dog in a Suitcase by the multi talented and much loved Kneehigh Theatre.
As I wanted something a little elegant for such an occasion and had a load of apples that needed using up, I decided to make some apple tarts. Since discovering the fabulous yogurt pastry I used for my rhubarb and almond cream pasty pie earlier this year, there’s been no looking back. It’s easy to make, easy to use, has a great taste and texture and doesn’t crack when rolling. Being in a bit of a hurry, I forgot to add the white chocolate, so I ended up adding the chocolate to the apple puree part of the tart instead. This worked brilliantly, so I’m glad I made the initial mistake. The tarts looked good and tasted even better. The apple puree had a lovely creamy texture and vanilla flavour due to the white chocolate, which contrasted well with the crisp unsweetened pastry and the apple slices on top.
This is how I made:
- Rubbed 150g salted butter into 260g flour (half wholemeal spelt, half plain white) until the mixture resembled breadcrumbs.
- Stirred in 3 tbsp yogurt until the mixture clumped together.
- Brought it into a ball with my hands and left to rest for an hour before rolling.
- shortcrust pastry (mine was homemade) – enough for 6 x 10 cm tart tins
- 4 windfall apples
- 1 tbsp + 1 tsp vanilla sugar (golden caster)
- 30g vanillary white chocolate (I used Green & Blacks)
- 1 drop nutmeg extract
- 3 dessert apples
- 1 tbsp apple jelly
Total time: Yield: 6