Valentine’s Day Tart

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Valentine's Day Heart Tart

It has been so long since my last post I thought I had better do something for Valentine’s Day. My husband loves apple so I decided to change a recipe I came across which used raspberries for the filling. I have been really busy doing volunteer work raising funds for the Cancer Council for the past few months and time has really flown by.

Tarts filled with apple        Tarts ready to bake

You could use tinned apple if you want, but I peeled, diced and cooked my apples with a little sugar. I decided to put three raspberries on the top so that the red would show through the heart cut-out. The pastry had ground hazelnuts in, and although it makes for a different type of pastry I think you could use any of your favourite pastry mix. I think the general idea of cutting a heart in the pastry top lends itself to a lot of different variations.

Ready to indulge

I hope you give these a try!

 

Valentine's Day Tart
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Ingredients
  1. 300g (2 cups) plain flour
  2. 100g (1 cup) hazelnut meal
  3. 80g (1/2 cup) icing sugar mixture
  4. 175g butter, chilled, cubed
  5. 80ml (1/3 cup) iced water
  6. 3 granny smith apples, peeled, cored and diced
  7. few frozen raspberries (optional)
  8. 1 egg white, lightly whisked
  9. 2 teaspoons caster sugar
Instructions
  1. Prepare apples - peel, core and dice.
  2. Put apples in saucepan with a little water and sugar to taste.
  3. Cook until just beginning to soften.
  4. Cool.
  5. Preheat oven to 180°C.
  6. Place flour, hazelnut meal, icing sugar mixture and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs.
  7. Add iced water and process briefly until mixture just comes together.
  8. Add more water if required
  9. On a floured surface, knead pastry lightly until smooth.
  10. Shape into a round and refrigerate 30 minutes.
  11. Divide pastry into 4 equal portions.
  12. With a lightly floured rolling pin roll 1 portion until about 3mm thick.
  13. Use a 7cm-diameter pastry cutter to cut discs from the pastry.
  14. Line non-stick patty pans with the discs.
  15. Repeat with second pastry portion to line more patty pans.
  16. Divide apples evenly among pastry cases, and top with 3 raspberries (optional).
  17. Roll remainder of pastry until about 3mm thick.
  18. Use a 6.5cm-diameter pastry cutter to cut discs.
  19. Use a 2.5cm heart-shaped pastry cutter to cut a hole in the centre of each disc.
  20. Continue until pastry is used.
  21. Place a disc on each pie and press edges to seal.
  22. Brush tops with a little whisked egg white.
  23. Place sugar in a fine sieve and sprinkle over tarts.
  24. Bake in preheated oven for 15-20 minutes or until golden brown.
  25. Remove from oven and set aside to cool for 10 minutes before transferring to a wire rack to cool completely.
Notes
  1. Can use raspberries only for these tarts.
  2. Can use any other filling you would like.
Adapted from taste.com.au
Adapted from taste.com.au
Sweet Saffron Spice http://www.sweetsaffronspice.com/
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