These individual double apple tarts are easier to make than you might think. They have a base of vanillary apple puree and white chocolate which is then topped with apple slices and glazed with apple jelly. Perfect for picnics, dessert or afternoon tea.
Picnic at Helligan
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.
I wanted something a little more elegant than my usual fare for such an occasion. We had a load of apples that needed using up, so I knew It had to come up with a recipe which contained this autumnal fruit. After a little deliberation, I decided to make some apple tarts.
The Best Shortcrust Pastry
Since I discovered 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. When I make a dessert dough, I tend to add a little white chocolate to the pastry. This provides a note of sweetness and really helps with the texture too.
I started off making this pastry with half wholemeal and half white spelt flour, but these days I make it with 100% wholemeal spelt. It works a treat.
I used about a third of the pastry for the tarts and used the rest in a roasted squash, runner bean, blue cheese and walnut tart which I also made for the picnic.
Double Apple Tarts with White Chocolate
As it happened, I was in a bit of a hurry and totally forgot to add the white chocolate to the pastry. So, I ended up it for the apple purée part of the tart instead. This worked brilliantly – sometimes mistakes are just meant to happen.
The tarts looked good and tasted even better. The apple purée 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.
Other Apple Recipes You Might Like
- Apple crumble & custard cakes
- Apple parsnip soup
- Blackberry & apple crumble
- Irish apple cake
- Spiced apple chutney
- Sticky ginger apple cakes
I have an awful lot of apple recipes, if you’d like to see a few more, please take a look. I’d be delighted if you found at least one recipe you’d like to make.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this recipe for double apple tarts, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more pastry recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
White Chocolate Apple Tarts. PIN IT.
Double Apple Tarts – The Recipe
Apple and White Chocolate Tarts
- 260 g wholemeal spelt flour
- 150 g salted butter
- 3 tbsp plain yoghurt
- 4 windfall apples
- 1 tbsp + 1 tsp vanilla sugar or golden caster sugar with ¼ tsp vanilla extract
- 30 g vanillary white chocolate (I used Green & Blacks)
- 1 drop nutmeg extract or a grating of fresh nutmeg
- 3 dessert apples
- 1 tbsp apple jelly, quince jelly or apricot jam
- Rub the butter into the flour with the tips of your fingers until the mixture resembles breadcrumbs. Stir in the yogurt using a flat bladed knife until the mixture clumps together. Bring it together with your hands to form a ball. Cover with a tea towel or plastic bag and leave to rest for an hour before rolling.
- Roll the shortcrust as thin as possible and line six 10cm tart cases. Blind bake at 180℃ (350℉, Gas 4) for 10 mins.
- Peel, core and dice the windfall apples being sure to cut out any bad bits. Cook over low heat with a splash of water and the vanilla sugar for about 10 minutes or until soft.
- Remove from the heat and add the chocolate and nutmeg. Stir until the chocolate has dissolved and the apples are roughly pureed. Leave to cool a little. Divide the puree between the six tart cases, ensuring the pastry bottoms are all covered.
- Quarter and core the dessert apples, then slice thinly. Top the tarts with the apple slices, then sprinkle with a little vanilla sugar.
- Bake at 180℃ (350℉, Gas 4) for 15 minutes or until the apples are soft and slightly caramelised.
- Warm the apple jelly in a pan and brush over the hot apples. Leave the tarts to cool.
September’s Four Seasons is all about getting fruity, so I am sending these double apple tarts off to Louisa at Extra Veg and Anneli at Delicieux.