No history lesson today. I saw these on Instagram, noted the method and lost the link. When talking to a chef friend, it turns out they are a standard-issue apple tartlet. They are devastatingly easy and very good eating – you don’t even need to peel the fruit. Make some this holiday season.
Apple petal tartlets
- 4 medium dessert apples, unpeeled, sliced 1cm thick and cored to give 12 slices
- 100g caster sugar
- 1 tsp cinnamon
- 375g ready-rolled puff pastry
- 1 egg beaten with a pinch of salt (salt makes the egg flow better)
- 1 tbsp icing sugar
Heat an oven to 220˚C (200˚C for fan oven).
Combine the sugar and cinnamon and toss the apple slices in the mixture, ensuring an even coating.
Roll the pastry out a little on a floured surface to increase its area.
Arrange the apple slices on the pastry in a 4x3 grid.
Cut the pastry between the apples so that each apple is sitting on its own square. Cut the pastry again half a centimetre inside the edge of each square, leaving the centre of each side uncut (see cutting diagram above).
Fold each outside corner into the the centre of the apple core to create a petal effect. Dust off any excess flour with a pastry brush. Brush each tartlet over with the beaten egg.
Place the tartlets on a baking sheet and bake in the oven for 15 mins or so until golden.
Cool on a wire rack and dust over with icing sugar.