Apple and maple caramel tartlets

Currently I'm in a post exam haze, involving very late nights, lots of coffee and many nights out with the friends I have been neglecting in the process of my hibernation. This has resulted in an inability to use recipes at present.
Thus my urge to bake become one large experiment, for the most part, these quantities are consistent with what I did. However, the caramel in particular was more of a touch and go kind of thing. I made it very messily with constant additions of water, maple syrup and sugar to reach the right flavour and consistencey.

I didn't like them so much - I thought the pastry was a little too thick, but they were quickly devoured by the family which is a very good sign.



Shortcrust pastry - makes about 500g/1 lb
250g/8 oz plain flour
150g/5 oz chilled, chopped unsalted butter
5 tbsp chilled water

Shift the flour into a large bowl. Rub in the butter with your fingers until the mixture resembles fine breadcrumbs. Make a well in the centre and add the water, mix with a flat bladed knife in a cutting action until the mix forms a dough. Pinch together into a disk and cover in plastic wrap.
Refrigerate for at least 20 minutes.

Because I used a delicately sweet filling, I didn't add any sugar to the pastry. This pastry is perfect for tartlets as it isn't too sweet or savoury. However, 2 tbsp of caster sugar can be added to make it sweeter.


Maple Caramel (all measurements are approximations)
150g/5 oz Brown sugar
90g/3 oz Butter
2 tbsp maple syrup
2 tbsp water
1/4 cup / 4 fl oz milk

Melt butter in a small saucepan on low heat. Add 1/3 cup sugar, water and maple syrup. Stir frequently until beginning to thicken. Add milk and remaining sugar and stir until thick.
Take off the heat.



To make tartlets:

Baking paper
Blind baking beads, dried beans or rice
Tinned or stewed apples (I wasn't in the mood to stew my own and so just used a tin of pie apples)


Grease two twelve regular cup muffin pans (The quantity of tartlets depends on the thickness of the pastry and the size of tin used, I didn't get quite 24).
Roll out pastry onto a floured surface. I used a scallop edged scone cutter to cut circles of pastry. Line pans with pastry, pressing into the mould.

These need to be blind baked slightly so they don't go soggy. Take a sheet of baking paper and cut about 9x9 cm squares. Press on top of the pastry to cover pans. Fill with baking beads, dried beans or rice. Bake in a moderate oven 10 minutes.

Remove the baking paper and beads. Fill the cases with a teaspoon or so of apple so that they are almost full. Cover with a small layer of caramel. Return to the oven for 10 or so more minutes until the pastry is beginning to turn golden.

Set aside for 10 minutes until the caramel is cooled before eating.