Mini apple and pomegranate tartlets


Mini apple and pomegranate tartlets


200g plain flour, sifted

40g caster sugar

125g unsalted butter, diced

1 large free-range egg, beaten

75g almonds, ground

2 apples cored and finely chopped

2 tbsp. sugar

1 tbsp. all-purpose flour

1/2 tsp. ground cinnamon

1 tsp. vanilla

Handful of pomegranate seeds


Lightly butter a 12 hole muffin tin and put to one side

Using a food processor, blend the plain flour, sugar, almonds and butter until a breadcrumb consistancy is acheived then slowly add the egg

Bring the mixture together with your hands and roll in clingfilm. Place in the fridge for 2 hours to chill

Heat the oven to 200°C and roll out the pastry. Using a cutter, cut out 12 rounds large enough to fill the bases of the muffin tin

In medium bowl, stir together apples, sugar, all-purpose flour, cinnamon and vanilla. Divide mixture evenly among pastry cups

Top with a handful of pomegranate seeds

Bake 18 to 20 minutes or until crusts are golden brown and mixture is bubbly

Products Used

Chicago Metallic Non-Stick 12 Hole Muffin Pan 

KitchenCraft Set of Seven Plastic Double Edged Biscuit / Pastry Cutters 

KitchenCraft Non-Stick 46cm Rolling Pin 

Colourworks Medium Red Melamine Two Tone Mixing Bowl