Recipe of the Month

Dutch Apple Tartlets are the pick of the crop!
What you need …
For tartlet base
8oz/225g shortcrust pastry
For the filling
*3 large apples
*zest & juice of 1 lemon
*3 tbsps plain flour
*1 tsp cinnamon
*1 tsp nutmeg
For the topping
3 oz/75g butter
*4oz/110g plain flour
*2oz/50g demerara sugar
*1 tsp cinnamon
How to bake …
Pre heat the oven to 180C (Fan 160c)/Mark 4/350F. Cut circles (approx 4-5 inch/10-12 cm) of shortcrust pastry. Place in a deep bun tin and leave to chill in the fridge for 30 minutesChop the peeled apples into slices and chunks, place in a pan on the hob and add the lemon zest and juice. Simmer for 3-5 minutes and allow to cool. Mix in the cinnamon and nutmeg. Prepare the topping; rub the butter into the flour, add the sugar and cinnamon and mix until coarsely crumbled. Add 1-3 tbsps of the filling and 1 tbsp of the topping to the tartlet pastry cases. Bake for 20 minutes. Serve with crème fraiche, cream or ice cream.
Meryl’s tip : Use a mixture of apples as you wish. Bramley apples will make a soft filling as for Apple Pie. Using a hard dessert apple such as Braeburn will add crisp chunks of apple. This is the Dutch tradition.


Here are more of 
 Grandma Abson’s 
Yorkshire Recipes 

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