Baked apple tartlets
reduced-fat shortcrust pastry
50 g, (½ sheet, 40g trimmed), just thawed
Apple, granny smith, unpeeled, fresh
3 tsp, warmed and strained
- Preheat oven to 180°c. Lightly spray two 2.5cm-deep, 8.5cm x 7.5cm heart-shaped tins with oil. Line the base and side of the tins with pastry and trim to fit. Transfer to the fridge to set.
- Meanwhile, peel, core and coarsely chop 2 apples. Place in a medium bowl with the sugar, cinnamon and lemon juice and toss to combine. Arrange in a single layer on a baking tray lined with baking paper. Bake for 20 minutes or until very soft. transfer to a small bowl and mash until almost smooth.
- Peel, core and thinly slice the remaining apple. Place half of the mashed apple mixture in the base of each of the tart cases. Top with the sliced apple. Bake for 30 minutes or until the apple is tender and the tart cases are cooked. Brush with the jam. Set aside for 5 minutes to cool slightly.