Apple and thyme tartlets recipe

  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 451 calories / serving
  • Freezable
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Camamelised apple and thyme tarlets with rasberry coulis HERO

To make the pastry, sift the flour into a bowl with the salt, then rub in the butter until the mixture resembles breadcrumbs. Add the egg yolk and 1 tablespoon of chilled water and mix to form a dough. Chill for 20 minutes.

Preheat the oven to Gas Mark 7, 220°C, fan 200°C. Roll out the pastry to line individual tart tins, prick the bottom of the cases and chill for a further 10 minutes before baking. Blind bake for 10 minutes.

For the tatin, heat the butter and sugar in a small ovenproof pan. When the sugar and butter begins to caramelise, add the apple and a few thyme leaves and stir to coat fruit in the mixture. Place the caramelised apple mixture in the pastry cases and return to the oven for 5-10 minutes until the apple is soft.

For the coulis, purée the raspberries and push through a fine sieve. Gently heat the purée in a pan with the sugar until it dissolves.

To serve, pour a little single cream over the tarts, decorate with a sprig of thyme, and drizzle the raspberry coulis around the plate.

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  • Ingredients

  • For the pastry

  • 125g (4oz) flour
  • pinch of salt
  • 55g (2¼oz) butter
  • 1 egg yolk
  • For the tatin

  • 50g (2oz) unsalted butter
  • 50g (2oz) caster sugar
  • 2 apples, peeled, cored and cut into slices
  • 2 sprigs thyme
  • For the coulis

  • 250g (80z) raspberries
  • 1tbsp sugar
  • To serve

  • 2tbsp single cream
  • Energy 1885kj 451kcal 23%
  • Fat 25g 36%
  • Saturates 15g 74%
  • Sugars 26g 29%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 48.8g Protein 5.2g Fibre 5g


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