September 03, 2011

Rye and spelt crusted apple tarts with vanilla sauce

It's been another hectic Saturday driving around some of Sydney's northern suburbs and inspecting properties. After so many disappointments I'm kind of careful getting my hopes up, but I still can't help my little heart skipping a beat when I see something I really like. I felt like we needed a bit of a pick-me-up after the busy morning, and these individual apple tarts were a perfect remedy for the cause. 

I am often put off by a greasy pastry you get at some cafes or pastry shops. I think it stems from my mum who was never a big fan of flaky, buttery crusts and always preferred a healthier option. These rye and spelt crusted apple tarts are certainly neither too sweet or oily, but savoured with some smooth vanilla sauce they are a lovely quick treat for any occasion.

Rye and spelt crusted apple tarts...
(makes 8)

100ml water
2 teaspoons raw caster sugar
1/2 tablespoon olive oil
50g rye flour
100g spelt flour

2-3 apples
1/2 lemon, juiced
2 tablespoons rapadura sugar
1 teaspoon ground cinnamon
1 teaspoon natural vanilla extract or paste

1. Preheat the oven to 200C and grease a 12 cup muffin tin. 

2. Place the water, sugar, olive oil and flours into a bowl and knead into a smooth dough. Roll the dough into a log and cut into equal sized portions (about 8). 

3. Roll each portion into a flat round disk and tuck into the muffin cups. 

4. Peel the apples and cut them into cubes. Place the cubes in a bowl and drizzle with lemon juice, sugar, cinnamon and vanilla. Toss to coat, then fill the pastry cups with the apple cubes. 

5. Bake for 10-13 minutes. 

...with vanilla sauce

1 large free-range egg
1 tablespoon raw caster sugar
400ml milk
1 1/2 tablespoons potato starch
1 teaspoon natural vanilla extract or paste

1. Lightly whisk the egg in a small saucepan. Add all other ingredients, then turn on the heat.

2. Whisking continuously, heat the mixture until thickened, but do not let it come to boil. 

3. Serve warm with the apple tarts.