Mini apple and caramelized peach tarts

Name: Mini apple and caramelized peach tarts
Ingredients: 70 g butter; 70 g sugar; 2 eggs; 350 g flour; 1 g salt; 1 sachet vanilla sugar (8 g); 3 medium apples (450 g); 3 tablespoons sugar; 1 teaspoon ground cinnamon; 2 cloves; 3 medium peaches (450 g); 3 tablespoons sugar; 1 tablespoon water; 1 tablespoon icing sugar

Dessert - Mini apple and caramelized peach tarts by Nora E. - Recipia

Caramelized peaches take center stage in mini apple and caramelized peach tarts, baked for 15-20 minutes at 200°C. The tender pastry holds together the cinnamon apples and soft peaches, and a dusting of icing sugar gives them a delicate finish. I choose apples that stay firm after a few minutes on the heat. Prep: 25 minutes. Cook: 36 minutes. Rest: 30 minutes. Total time: 91 minutes. Servings: 6. Approximately 470 kcal and 9 g protein per serving.

Ingredients

For the pastry

70 g butter
70 g sugar
2 eggs
350 g flour
1 g salt
1 sachet vanilla sugar (8 g)

For the apples

3 medium apples (450 g)
3 tablespoons sugar
1 teaspoon ground cinnamon
2 cloves

For the peaches

3 medium peaches (450 g)
3 tablespoons sugar
1 tablespoon water

To finish

1 tablespoon icing sugar

Preparation

1. Put the cold butter in a bowl and mix it with the sugar. Add the eggs, salt, vanilla sugar and flour gradually, kneading until the dough comes together. Cover it and chill for 30 minutes. 2. Peel the apples and cut them into slices. Put them in a saucepan with 3 tablespoons of sugar, the cinnamon and cloves; cook over medium heat for 5-6 minutes, until they soften slightly. Leave the filling to cool for 20 minutes. 3. Peel the peaches and cut them into cubes. Put them in a pot with 3 tablespoons of sugar and 1 tablespoon of water. Simmer over low heat for 10 minutes, until the juice turns syrupy and the peaches caramelize, then leave them to cool. 4. Roll out the dough and cut out circles for the mini tart tins. Press the dough into the tins, divide the fillings between them and decorate with strips or pieces of dough. 5. Bake the tarts at 200°C for 15-20 minutes, until the edges are golden. Leave them to cool, then dust with icing sugar.

Notes

I serve them with black tea, without anything else sweet on the side. For a dairy-free version, the butter can be replaced with the same amount of baking margarine; the dough contains gluten and eggs. The tarts keep in a sealed container in the fridge for up to 3 days. Firm apples hold their shape better in the filling. Choose ripe but still firm peaches so you can cut them into cubes without crushing them. If the apples are very juicy, leave the liquid in the saucepan and take out only the slices for the filling. Knead the dough just until it comes together in one piece, so it stays tender. If you roll it out straight after taking it from the fridge and it seems firm, leave it on the counter for a few minutes.