Apple & Elderflower Tarts
We’ve been so inspired by #GBBO2018 and the autumnal feels we’ve been in the kitchen again! So for #Pastryweek we’ve made Apple & Elderflower Tarts with our Heartsease Farm Elderflower presse!
- 150g Plain Flour
- 75g Unsalted butter
- 50g icing sugar
- 1 egg yolk
- 250mls full fat milk
- 1 tsp Vanilla bean paste
- 3 free range egg yolks
- 60g caster sugar
- 25g Plain Flour
- 2-3 eating apples
- 4 leafs Gelatine
- 150mls Heartsease Farm Elderflower presse
To make the pastry rub the flour and butter together until it resembles bread crumbs. Add the icing sugar and egg yolk and combine into a ball, wrap in cling film and refrigerate for an hour before using.
Grease and flour pie tins. Preheat oven to 190c. Roll the pastry out until approx 2 thick and line tins with pastry. We used 6 small individual loose bottom pie tins. Cover with greaseproof paper and fill with baking beans. Rest in fridge for 15 minutes prior to baking. Bake for 15 minutes, remove beans and brush with egg yolk before baking for a final 8 minutes. Allow to cool on a cooling rack once cooked.
Meanwhile prepare the Crème Pâtissiere:- Whip egg yolks, sugar and flour together, in a pan heat the milk with the vanilla. Combine the two until thick.
Thinly slice 2 apples with skin on, for best results use a mandolin.
To prepare the Elderflower jelly, soak Gelatine in cool water for 4 minutes, squeeze off excess water and add to Heartsease Farm Elderflower Presse in a pan and heat gently until dissolved.
Once the pie cases are cool, half fill with Crème Pâtissiere. Using your thinly sliced Apple, line pastry ensuring the Crème is completely covered.
Brush on Elderflower gelatine layer and allow to set. Serve with cream or ice cream for the perfect dessert or treat.