Ingredients
Scale
For the dough
- 1 1/3 cups (175g) all-purpose flour
- pinch of baking powder
- 1/4 cup (50g) muscovado sugar
- pinch of salt
- pinch of cardamom
- 7 oz. (200g) vegetable margarine
- 1 egg
For the filling
- 3 apples (about 21 oz.)
- 1/4 cup (60ml) water
- 2 tbsp. muscovado sugar
- 1/2 tsp. cardamom
- 1/2 cup (50g) sliced almonds
- muscovado sugar for sprinkling
Instructions
- Add the flour to a large bowl and mix with baking powder, muscovado sugar, salt and cardamom. Add the egg and margarine and knead quickly until you have a soft and sticky dough. Wrap in plastic wrap and place in the fridge for about 1 hour.
- While the dough is in the fridge, wash, peel and core the apples. Cut into thin slices. Add the water, sugar and cardamom to a saucepan and bring to a boil. Reduce the heat and add the apple slices. Let simmer for about 3-4 minutes. Remove from the heat and let cool down.
- Preheat the oven to 390˚F (200°C). Grease 6 small tartlet tins (about 4.7inch/12cm) and set aside. Divide the dough into 6 equal pieces. Take a bit of flour into your hands and form each piece of dough into a flat disc. Place in the tartlet tins and press to the bottom and sides to form a crust. Sprinkle sliced almonds on top and arrange the apple slices nicely on top, pour a bit of the sugar water from the apples on top and sprinkle with muscovado sugar. Bake for 25-28 minutes. Take out of the oven and let cool down for a moment. Take out of the tins and serve warm with some vanilla custard or vanilla ice cream.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 6