|There was such excitement in the kitchen when we were making these little pies. They are a little bit fiddly to make but the kids were fantastic at all the coring, peeling, chopping, rolling, cutting and filling roles, and of course the eating!
Season: Summer, Autumn
Serves: 24 small pies
Fresh from the garden: apples
Recipe source: Lou’s recipe
- metric measuring spoons and cups
- bowls – 2 medium, 1 small
- small tart tins
- chopping boards & non-slip mats
- 1 medium knife
- apple corer
- large teaspoon
- pastry brush
- wire rack
- Double quantity Shortcrust pastry
- 1 kg apples
- 1 lemon
- 1½ tablespoons cornflour
- 3 tablespoons caster sugar
- 1 egg white
|What to do
- Set out your equipment and ingredients.
- Preheat the oven to 200oC. Lightly grease 24 pie tins with Canola Spray.
Prepare the pie cases
- Roll out the pastry on a lightly floured work surface until it is 3 mm thick and then cut out 24 circles with the pastry cutters and use it to line the pie tins. Cut out 24 pastry circles to fit the tops and set aside.
- Half fill a medium bowl with water and add the juice of ½ a lemon.
Prepare the apples
- Use the apple corer to remove the core from the apples, then peel the apples and cut into ½ cm cubes. Add to the bowl with lemon and water (this will prevent the apple from going brown). Once all the apple has been cut drain in the colander.
- Mix together the apple, cornflour and sugar in the other medium bowl and spoon into the pastry cases with a teaspoon. Top with the pastry circles and press the edges together with your fingers.
- Lightly whisk the egg white and brush the pastry tops using the pastry brush.
Cook the tarts
- Bake for 10 minutes at 200oC, then reduce the temperature to 180oC and bake for another 10 minutes, or until golden.