Ingredients Jump to Instructions ↓

  1. 1/2 quantity fruit mixture (see note)

  2. 75g chilled unsalted butter

  3. 1 granny smith apple, unpeeled, cored, finely chopped

  4. 1/3 cup (75g) firmly packed dark brown sugar

  5. 1 egg, lightly beaten

  6. Caster sugar, for dusting

  7. Pastry

  8. 1 1/2 cups (225g) plain flour

  9. 1 cup (150g) self-raising flour

  10. 1/4 cup (35g) cornflour

  11. 1/4 cup (40g) icing sugar

  12. 250g chilled unsalted butter, finely chopped

Instructions Jump to Ingredients ↑

  1. For pastry, sift flours, sugar and a pinch of salt into a food processor. Add butter and process until mixture resembles breadcrumbs. Add 1/4 cup ice-cold water and process until mixture almost comes together. Divide in half. Wrap separately in plastic wrap and refrigerate for 1 hour.

  2. Place fruit mixture in a bowl then coarsely grate butter over top. Add apple and brown sugar, mix well to combine. Cover and refrigerate until ready to assemble tarts, or for up to 1 month.

  3. Preheat oven to 190°C. Roll out pastry halves between sheets of floured baking paper until 3mm-thick. Using a 7cm fluted pastry cutter, cut rounds from pastry and press into 2, 12-hole (5.5cm diameter) tart tins. Fill each tart case with 1 tbs of filling. Using a star-shaped biscuit cutter, cut shapes from scraps and place over tarts. Brush stars with beaten egg, scatter with caster sugar. Bake for 20 minutes or until golden. Stand tarts in tins for 5 minutes then transfer to wire rack to cool. Tarts will keep in an airtight container up to 5 days.


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