Mini cinnamon tartlets with apples, pine nuts and sultanas
Published on 3 November 2015
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
I tried delicious, versatile cinnamon pastry for tarts, biscuits and petits fours.
INGREDIENTS FOR 16 MINI TARTLETS
1 batch cinnamon pastry (blog recipe)
2 apples
4 tablespoons pine nuts
4 tablespoons dried sultanas
1 teaspoon cinnamon
3 tablespoons brown sugar
1 knob butter
Apricot or neutral glaze
I peel and dice apples.
I melt butter and brown sugar in a pan.
I add apples.
I add pine nuts and washed sultanas; no soaking needed.
I cook until apples are tender, not mushy, add cinnamon and water if needed.
I briefly soften rested cinnamon dough from the fridge.
I lightly flour the worktop and roll 3/4 mm thick, covering with parchment or film if sticky, and cut circles.
I line moulds and prick bases.
I put parchment discs in bases and add dried beans, coarse salt or rice as weights to prevent puffing.
I bake at 170°C for about 15 minutes, remove paper and weights and bake a few more minutes. I cool slightly, unmould and cool on a rack.
I fill with cold apples and brush with apricot glaze.
Put in paper cases. With the same dough, I made flower biscuits topped with mini coffee panna cotta (Loretta Fanella's blog recipe), delicious!
INGREDIENTS FOR 16 MINI TARTLETS
1 batch cinnamon pastry (blog recipe)
2 apples
4 tablespoons pine nuts
4 tablespoons dried sultanas
1 teaspoon cinnamon
3 tablespoons brown sugar
1 knob butter
Apricot or neutral glaze
I peel and dice apples.
I melt butter and brown sugar in a pan.
I add apples.
I add pine nuts and washed sultanas; no soaking needed.
I cook until apples are tender, not mushy, add cinnamon and water if needed.
I briefly soften rested cinnamon dough from the fridge.
I lightly flour the worktop and roll 3/4 mm thick, covering with parchment or film if sticky, and cut circles.
I line moulds and prick bases.
I put parchment discs in bases and add dried beans, coarse salt or rice as weights to prevent puffing.
I bake at 170°C for about 15 minutes, remove paper and weights and bake a few more minutes. I cool slightly, unmould and cool on a rack.
I fill with cold apples and brush with apricot glaze.
Put in paper cases. With the same dough, I made flower biscuits topped with mini coffee panna cotta (Loretta Fanella's blog recipe), delicious!
Original source: https://incucinaconlilly.com/2015/11/03/mini-tartellette-di-frolla-alla-cannella-con-mele-pinoli-e-uvetta/
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