This crispy cookie crust doesn't really go too well with apply fillings but since I had this crust sitting in the fridge for a week I just gave it a try.
Turned out alright. Glad that I made them minis though. But to tell you the truth, it's really a pain to make mini tarts! But they look cute so no complain. (^^)
How to make them? Too easy!
Butter 125g （room temp） icing sugar 100g （sifted） egg 50g （room temp） salt 1 pinch all purpose flour 250g （sifted）
①Make sure butter is soft, mix in icing sugar, then slowly add in egg. Add salt, then remove egg beater. ②Use hand or a card to cut flour into butter mixture in bowl. Don't over mix creating too much glutein. ③Done when it forms a dough. Wrap it or put in plastic bag and let rest in refridgerator for at least 30 minutes.
※You can make it days before you need it.
Filling: Peeled and sliced apples x5 (I think people like using grandy smith and macantosh or something like that) Water 1/4 cup Brown sugar 2tbsp Cinnamon powder Ginger powder
Fry apple slices in fry pan, add water and other ingridients and let simmer until soft.
Putting it together:
①Simply roll out 1/2 of the dough to approx. 2mm thick. Use fork to leave some holes in dough, line pastry into pie case (small or large) and roll out excess pastry with rolling pin. Cover pastry case with cooking paper and add in dried beans or rice. Bake for 9-12 minutes.
②Remove beans/rice, pour apple fillings and cover with stripes of pastry. Bake for another 12 minutes or until it's golden brown.