At Molehill Studio we see Apple Tarts as currency.
No, you cannot bring them to the bank and exchange them for cash....we’d be millionaires and paying chefs to make these tarts for us if that was the case.
Meaning: "Apple Tarts are a brilliant bartering tool"
Here are some examples:
- The lawnmower is broken. Our uncle is called over and promised an apple tart. Lawnmower is now fixed!
- The new team member at work just doesn’t seem to like me much (this is ridiculous, the story lacks credibility now, I mean, who wouldn’t like me?!). I bring in an apple tart, saying “There were so many apples this year, we have a surplus of tarts” - the team member seems to be warming to me now.
- You can’t buy friends? Well, maybe not, but you can buy favors with Apple Tart.
Recipe has been handed down from generations, my Great Grandmother (who was a fruit and vegetable seller on Moore Street) to my Grandmother, my mother, me and now to you, our Molehill Family.
Molehill Apple Tart
Cooking time: 20-25 mins at 190 degrees celsius (180 degrees celsius for fan-assisted oven)/ gas mark 5. Preheat for 5 minutes.
3 Medium Cooking Apples- Peeled and cored
8 oz flour
4 oz butter - straight out of the fridge, chopped into cubes
¼ tsp salt
Very cold water- approx 3-4 fl oz
4 oz caster sugar
Tin size: 8 inches
First, If using a food processor:
Place the flour, salt and chopped butter cubes into the processor and pulse until it resembles breadcrumbs. Then transfer into a mixing bowl.
And, If you don’t have a food processor:
Place the flour and salt into a mixing bowl, drop butter cubes into this and with the tips of your fingers (cold and clean hands best) rub the flour into the butter cubes, until it resembles breadcrumbs. This will take about 5 minutes.
- Add cold water bit by bit, to the mixing bowl, and with a knife combine, until the pastry ‘just’ comes together.
- Use your cold hands to bring together.
- Drop the pastry ball onto a floured surface and cut in half (one half for the base, the other half for the top).
- Roll out the base, on the floured surface to the size of your chosen plate/tart tin.
- Place base in tart tin.
- Slice up apples thinly, and fill the base evenly.
- Sprinkle caster sugar over apples evenly.
- Roll out top and cover the apple filled base with it.
- Pinch the edges together and trim any excess pastry.
- Pierce the top of the tart several times with the tip of the knife.
- Place in the pre-heated oven for 20-25 minutes, until top is golden brown.
- Remove from the oven, brush with a little melted butter and sprinkle a little caster sugar over the top and leave to cool.
Final, enjoy with a dollop of whipped cream, or Vanilla Ice-cream!
- You can batch cook a couple of tarts. Once cooled place them in airtight freezer bags and store flat in the freezer for up to 6 months. When you wish to enjoy a tart, remove it from the freezer and defrost for half a day and then reheat in the oven at the same temperature as baking, for 5-8 minutes. Do not reheat in the microwave, as the pastry will be soggy, not crispy.
- If you want to batch cook just the pastry, prepare as above, place in an airtight freezer bag and store for up to 6 months. This pastry freezes very well.
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