Nothing says ‘I love you Mum’ more than making her something with your own hands. My daughter Jess came up with the idea for these cute little tarts that are wonderfully tasty, but really easy to make.
Jess used our trusty Electrolux processor to make the pastry, but little kids always love getting their hands in the bowl to make it themselves. The plaiting is such a gorgeous touch too!
I’ve set the recipe out as an easy step-by-step for the kids to follow, and there’s a video too, to make it even easier.
Jess’s Mother’s Day Apple Tarts
Ready in: Makes 6 tarts
- 1.5kg medium-sized apples
- 1 lemon
- 1/3 litre water (enough to just cover the apples)
- ½ cup raw brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 star anise
- 1/4 teaspoon vanilla sugar
For the pastry
- 225g plain flour
- 100g butter
- 1 egg, beaten
- Pinch salt
- 1 teaspoon caster sugar
- 1 extra egg, beaten, for your egg wash
Peel and core the apples.
Cut apples into smallish chunks.
Transfer to pan, along with just enough water to cover the apple pieces.
Squeeze the juice of a lemon into the pan.
Add brown sugar, cinnamon, nutmeg, vanilla sugar and star anise.
Bring to the boil, stirring occasionally. Reduce to a simmer and cook, stirring occasionally, until apple chunks soften and the mixture goes a dark golden brown. Remove from heat and allow to cool.
Preheat oven to 180º.
To make the pastry
Mix together flour, butter, salt and sugar until mixture resembles fine breadcrumbs. Add beaten egg, and a few sprinkles of cold water. Your dough should form a ball – if it’s too dry, add a couple more sprinkles of water, a little bit at a time.
Using your hands, press the dough into a ball. Knead the dough with the heel of your hand until it feels mouldable.
Lightly dust your kitchen surface and rolling pin with a little flour, and roll out pastry until it’s around 0.5cmm thick.
Using a glass or cookie cutter, cut six even circles. If you can’t get 6 out of your pastry, scrunch it back into a ball and roll it out again.
Re-roll the dough into three rough rectangles, approx. 25cm x 5cm – long enough to fit generously around your tart bases.
Using a ruler, cut pastry rectangle into three lengthways, leaving the top 2cm whole.
Carefully plait the pastry, and press end together with your thumb.
To make cases, gently brush the sides of your round base with egg wash (this acts as glue to keep your plait in place). Place edges of the plaits against the edge of the bases and carefully trace along the edges to create a wall. Press edges together and cut away any excess.
Transfer cases to a lined baking tray, and brush with egg wash.
Blind bake for 10-15 minutes, until your plaits begin to go golden and crispy. Remove from the oven, and fill the holes with your apple mix.
Return tarts to oven and cook for 15 minutes, or until pastry turns golden brown.
Serve warm, with a big Mothers Day smile.