Apple and butterscotch tartlets with baby apples – Food & Home Magazine
Ingredients - SHORTCRUST PASTRY - 130g butter - 220g cake flour - 15ml (1 tbsp) icing sugar, plus extra for dusting - 15ml (1 tbsp) castor sugar - 1 large egg
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Ingredients
- <h3>SHORTCRUST PASTRY</h3>
- 130g butter
- 220g cake flour
- 15ml (1 tbsp) icing sugar, plus extra for dusting
- 15ml (1 tbsp) castor sugar
- 1 large egg
- <h3>FILLING</h3>
- 2 apples, peeled, cored and sliced
- 250ml (1 cup) apple juice zest and juice of 1 lemon
- 120g brown sugar
- 50ml castor sugar
- 150ml syrup
- 50ml butter
- 3 large eggs
- 60ml (¼ cup) evaporated milk
- 2,5ml (½ tsp) caramel essence
- 1 x 410g tin baby apples, drained
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