- Portion size 8 servings
Ingredients
Almond Filling:
Caramelized Apples and Sauce:
Pastry:
Method
Preheat oven to 425°F (220°C)
Pastry:
In food processor, blend flour with salt. Add butter; pulse until mixture resembles coarse crumbs. Add cream; pulse until mixture just comes together.
Turn out onto floured surface. Roll onto 9 x 7-inch (23 x 18 cm) rectangle; fold in half to make 7 x 4- inch (18 x 10 cm) rectangle. Rotate pastry 90 degrees. Repeat rolling and folding once. Wrap in plastic wrap; refrigerate for 3 hours. (Make-ahead: Refrigerate for up to 2 days or freeze for up to 2 weeks)
Almond Filling:
In food processor, pulse almonds with icing sugar until combined. Add butter, lemon rind, almond extract and vanilla; combine well. Refrigerate for 2 hours or until well chilled.
Caramelized Apples and Sauce:
In large bowl, toss apples with lemon juice; set aside. In large skillet, heat sugar over medium-high heat until melted and amber colour. Add apples; cook, stirring often, for 5 to 10 minutes or until tender but still firm. Drain in colander set over bowl, reserving juices. Refrigerate apples.
In small saucepan, cook reserved juice from apples over medium-high heat for about 4 minutes or until thickened and syrupy. Add cream; cook for about 5 minutes or until reduced by half.
On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Cut out eight 5-inch (12 cm) rounds; place on parchment paper-lined baking sheet and freeze until firm.
Place 2 tablespoons (25 mL) of the almond filling in centre of each round. Arrange overlapping apple slices in circle on filling, leaving 1/2-inch (1 cm) border uncovered. Freeze until firm, about 10 minutes.
Sprinkle tartlets with sugar. Bake in centre of oven for about 25 minutes or until pastry is golden and crisp. Serve with drizzle of caramel sauce.
