I had been planning for a while to test mini-tart pans I had just bought, and I took the opportunity to try a sweet tart dough that wasn't too complicated but still tender. I came up with a simple recipe that I adapted after reading several variations. With apples on hand and a bit of white wine in the fridge, I got to work.
Quick info
Total time: about 1 hour and 15 minutes
Preparation time: 40 minutes
Baking time: 10-15 minutes for the crust, plus 10 minutes for the apples
Servings: 5-6 mini-tarts (depending on the size of the pans)
Difficulty: medium
Recipe type: dessert, ideal for a snack or a calm afternoon
Ingredients
For the dough:
80 g butter (plus one tablespoon for greasing the pans)
160 g flour
half a packet of baking powder
a pinch of salt
2 tablespoons sugar
1 egg
3 tablespoons water
For the filling:
2 apples
4 tablespoons sugar
cinnamon, to taste
a cup of semi-dry white wine
1 tablespoon butter (for sautéing the apples)
For the topping:
1 packet of clear gel
2 tablespoons sugar
250 ml water (juice or syrup can be used if you want a different flavor)
Preparation method
1. First, sift the flour into a large bowl. Add the baking powder, a pinch of salt, and the 2 tablespoons of sugar. Place 80 g of cold butter, cut into cubes, over the dry ingredients. Quickly rub with your fingertips until you get a sandy mixture. At first, the dough won't come together.
2. Crack the egg and add it to the mixture. Knead gently, then add the 3 tablespoons of water and continue kneading until you get a homogeneous dough that holds together well. Don't overdo it to avoid making it tough. Form a ball, cover with plastic wrap, and refrigerate for at least 30 minutes.
3. While the dough is chilling, grease the mini-tart pans with a little butter (about one tablespoon divided among them). You can use a brush or simply your fingers.
4. Take the dough out of the fridge. Roll it out on a floured surface, not too thin, so it remains a bit tender after baking. Cut out circles and carefully line each pan, pressing gently on the edges. Prick with a fork.
5. Place the pans with dough in the preheated oven at 180°C. Bake for 10-15 minutes, just enough to set and get a light golden color. Remove and let cool.
6. Meanwhile, peel the apples and cut them into thin sticks (julienne). In a pan, add one tablespoon of butter and let it melt. Add the apples, 4 tablespoons of sugar, and cinnamon to taste. Stir over medium heat for a few minutes. Pour in a cup of semi-dry white wine. Let it simmer until the apples start to bind and the alcohol evaporates almost completely.
7. Fill the baked crusts with the prepared apples while they are still warm.
8. For the gel topping, put 250 ml of water (or juice/syrup), 2 tablespoons of sugar, and the packet of clear gel in a saucepan. Whisk well and bring to a boil. When it starts to bubble, set aside and let cool for a few minutes, not completely. Then pour over each tart, just enough to cover the apples.
9. Let the tarts cool and the gel layer set. Finally, you can sprinkle a little more cinnamon on top if you like.
Why I make this recipe often
It's a version that doesn't require complicated ingredients and can be made quickly if you already have the pans and everything prepared. The dough remains tender and pleasant, while the layer of apples with wine adds something extra to the flavor. It doesn't have many time-consuming steps, and each element can be made in advance.
Tips and variations
Tips
For the dough, the butter should be as cold as possible.
Don't knead excessively, so it doesn't become crunchy instead of tender.
Small tart pans bake quickly, check after 10 minutes.
Substitutions
Instead of white wine, you can use a splash of water or apple juice if you want it alcohol-free.
The clear gel can be replaced with any packet of cake gel.
The water for the gel can be substituted with clear fruit juice.
Variations
You can add raisins or nuts among the apples before putting them in the crust.
You can use pears instead of apples for a different taste.
If you don't have mini-pans, you can make it in one large pan.
Serving ideas
They are served at room temperature or slightly chilled, plain or with a little powdered sugar on top.
They also go well with a spoonful of sweet cream or plain yogurt if you want something less sweet.
Frequently asked questions
1. Can I make the dough a day in advance?
Yes, the tart dough can be kept in the fridge, wrapped in plastic wrap, and rolled out the next day.
2. Do the apples need to be very soft in the end?
No, ideally they should remain slightly firm, not turn into puree. They just need to soften enough to absorb flavor.
3. If I don’t have a packet of clear gel, can I use gelatin?
Gelatin can be used, but it needs to be dissolved and mixed with sugar and juice according to the instructions on the package.
4. How long do the tarts stay fresh?
They are best on the same day, but can be stored in the fridge for 1-2 days.
5. How much sugar should I add if the apples are very sweet?
If the apples are sweet, you can reduce the sugar by half, to taste.
Nutritional values
Approximately, for one mini-tart (out of 6): about 180-210 kcal, 5 g fat, 33 g carbohydrates, 2 g protein. Values may vary depending on the type of apples, the amount of sugar used, and how thick the crust is. For those counting calories, sugar in the filling or gel can be reduced.
Storage and reheating
The tarts can be stored in the fridge in a closed container for 1-2 days. The gel on top may lose some texture after a day. I do not recommend reheating them, as the gel and dough may become soggy or melt. They are good cold or at room temperature.
Quick info
Total time: about 1 hour and 15 minutes
Preparation time: 40 minutes
Baking time: 10-15 minutes for the crust, plus 10 minutes for the apples
Servings: 5-6 mini-tarts (depending on the size of the pans)
Difficulty: medium
Recipe type: dessert, ideal for a snack or a calm afternoon
Ingredients
For the dough:
80 g butter (plus one tablespoon for greasing the pans)
160 g flour
half a packet of baking powder
a pinch of salt
2 tablespoons sugar
1 egg
3 tablespoons water
For the filling:
2 apples
4 tablespoons sugar
cinnamon, to taste
a cup of semi-dry white wine
1 tablespoon butter (for sautéing the apples)
For the topping:
1 packet of clear gel
2 tablespoons sugar
250 ml water (juice or syrup can be used if you want a different flavor)
Preparation method
1. First, sift the flour into a large bowl. Add the baking powder, a pinch of salt, and the 2 tablespoons of sugar. Place 80 g of cold butter, cut into cubes, over the dry ingredients. Quickly rub with your fingertips until you get a sandy mixture. At first, the dough won't come together.
2. Crack the egg and add it to the mixture. Knead gently, then add the 3 tablespoons of water and continue kneading until you get a homogeneous dough that holds together well. Don't overdo it to avoid making it tough. Form a ball, cover with plastic wrap, and refrigerate for at least 30 minutes.
3. While the dough is chilling, grease the mini-tart pans with a little butter (about one tablespoon divided among them). You can use a brush or simply your fingers.
4. Take the dough out of the fridge. Roll it out on a floured surface, not too thin, so it remains a bit tender after baking. Cut out circles and carefully line each pan, pressing gently on the edges. Prick with a fork.
5. Place the pans with dough in the preheated oven at 180°C. Bake for 10-15 minutes, just enough to set and get a light golden color. Remove and let cool.
6. Meanwhile, peel the apples and cut them into thin sticks (julienne). In a pan, add one tablespoon of butter and let it melt. Add the apples, 4 tablespoons of sugar, and cinnamon to taste. Stir over medium heat for a few minutes. Pour in a cup of semi-dry white wine. Let it simmer until the apples start to bind and the alcohol evaporates almost completely.
7. Fill the baked crusts with the prepared apples while they are still warm.
8. For the gel topping, put 250 ml of water (or juice/syrup), 2 tablespoons of sugar, and the packet of clear gel in a saucepan. Whisk well and bring to a boil. When it starts to bubble, set aside and let cool for a few minutes, not completely. Then pour over each tart, just enough to cover the apples.
9. Let the tarts cool and the gel layer set. Finally, you can sprinkle a little more cinnamon on top if you like.
Why I make this recipe often
It's a version that doesn't require complicated ingredients and can be made quickly if you already have the pans and everything prepared. The dough remains tender and pleasant, while the layer of apples with wine adds something extra to the flavor. It doesn't have many time-consuming steps, and each element can be made in advance.
Tips and variations
Tips
For the dough, the butter should be as cold as possible.
Don't knead excessively, so it doesn't become crunchy instead of tender.
Small tart pans bake quickly, check after 10 minutes.
Substitutions
Instead of white wine, you can use a splash of water or apple juice if you want it alcohol-free.
The clear gel can be replaced with any packet of cake gel.
The water for the gel can be substituted with clear fruit juice.
Variations
You can add raisins or nuts among the apples before putting them in the crust.
You can use pears instead of apples for a different taste.
If you don't have mini-pans, you can make it in one large pan.
Serving ideas
They are served at room temperature or slightly chilled, plain or with a little powdered sugar on top.
They also go well with a spoonful of sweet cream or plain yogurt if you want something less sweet.
Frequently asked questions
1. Can I make the dough a day in advance?
Yes, the tart dough can be kept in the fridge, wrapped in plastic wrap, and rolled out the next day.
2. Do the apples need to be very soft in the end?
No, ideally they should remain slightly firm, not turn into puree. They just need to soften enough to absorb flavor.
3. If I don’t have a packet of clear gel, can I use gelatin?
Gelatin can be used, but it needs to be dissolved and mixed with sugar and juice according to the instructions on the package.
4. How long do the tarts stay fresh?
They are best on the same day, but can be stored in the fridge for 1-2 days.
5. How much sugar should I add if the apples are very sweet?
If the apples are sweet, you can reduce the sugar by half, to taste.
Nutritional values
Approximately, for one mini-tart (out of 6): about 180-210 kcal, 5 g fat, 33 g carbohydrates, 2 g protein. Values may vary depending on the type of apples, the amount of sugar used, and how thick the crust is. For those counting calories, sugar in the filling or gel can be reduced.
Storage and reheating
The tarts can be stored in the fridge in a closed container for 1-2 days. The gel on top may lose some texture after a day. I do not recommend reheating them, as the gel and dough may become soggy or melt. They are good cold or at room temperature.