Parisian Apple Tartlets

Preparation info
    • Difficulty

      Medium

Appears in

By Yvette van Boven

Published 2011

  • About

Ingredients

For 6 Individual Tartlet Bases

  • 300 g (10 oz/2 cups) plain (all-purpose) flour

Method

Combine the tartlet base ingredients swiftly into an even dough. This is easiest in a food processor.

Use a few drops of ice-cold water if necessary.

Leave the dough to rest in the refrigerator for 1 hour. Then roll out the dough on a countertop dusted with flour and use to cover 6 w