Mini Spiced, Caramel Apple Festive Tarts
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Not everyone loves the classic Christmas fruit mince tart, so we’ve baked up a delicious spiced caramel apple tart alternative, a festive treat everyone can enjoy!
And of course, this recipe uses traditional Mrs Rogers Festive Spices like Allspice, Cinnamon and Nutmeg.
Ingredients
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300g granny smith apples, peeled, cored and finely diced
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35g butter
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2 Tbsp caster sugar
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2 Tbsp brown sugar
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2 Tbsp golden syrup
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1/2 tsp Mrs Rogers Natural Flavoured Vanilla Essence
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1/2 tsp Mrs Rogers Ground Allspice
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1/2 tsp Mrs Rogers Ground Cinnamon
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1/4 tsp Mrs Rogers Ground Nutmeg
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1/8 tsp Mrs Rogers Ground Ginger (optional)
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350g sweet shortcrust pastry, chilled
Directions
Preheat the oven to 200°C conventional or 180°C fan bake.
Prepare the filling; add butter, caster sugar, brown sugar, golden syrup and vanilla essence into a small non-stick saucepan. Heat over a very low heat for 10 minutes until the sugar has dissolved and the butter has melted, taking care not to burn the caramel mix.
Sprinkle Mrs Rogers spices over the caramel and stir through. Turn the heat up a little and let the caramel bubble for 2 minutes to thicken and for the spice flavours to infuse.
Add the diced apple into the caramel and stir to fully coat. Cook over a medium-low heat for 15 minutes, stirring regularly. Set aside to slightly cool.
Lightly flour your kitchen bench, place your chilled shortcrust pastry onto floured bench and place a piece of greaseproof paper on top of the pastry. Use a rolling pin to roll the pastry out to 3mm thick, and using a round 10cm cookie cutter, cut 6 circles out of the rolled pastry.
Grease a 6-hole muffin tin and place a pastry circle into each hole. Use your fingers to press down around the base and up the sides, you want to cover the base and sides of each hole, cut off any excess as required.
Fill each pastry case with a generous spoonful of the apple mixture, approx. 1.5-2 heaped teaspoons in each.
You can leave them as is, or make a pastry star lid to sit on top of each tart. Brush the pastry star lids with a little milk, and then place the apple tarts into the oven to bake for 20-25 minutes, until the pastry is golden brown.
Allow to cool for 5 minutes in the muffin tin, then gently transfer to a wire rack.
Dust with icing sugar before serving or eat them warm with a dollop of whipped cream.
Makes 6 mini tarts. For a Gluten Free version use a gluten free shortcrust pastry or make your own.
Recipe Note
Tip: If you don’t have all the individual spices in your pantry, you can just swap them for 1–1½ tsp of Mrs Rogers Mixed Spice, easy and delicious!