MINI APPLE TARTS - Italian Crostatine - With Vegan Homemade Shortcrust Pastry
Get the recipe for mini apple tarts:
→ theplantbasedschool.com/mini-a...
These mini apple tarts are the perfect treat for a mid morning snack, or for a cosy tea-break in the afternoon. They are pretty, crunchy, filled with fresh apples and raisins, and made with a delicious vegan shortcrust pastry that is super easy to make, and even easier to eat! In Italy, we call mini tarts "crostatine" and we even eat them for breakfast!
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INGREDIENTS LIST
🌱For the shortcrust pastry base
300 g (2.4 cups) bread flour or whole-wheat flour
100 g (0.5 cups) sugar
80 g (0.6 cups) sunflower seed oil
70 g (0.3 cups) water
1 orange zest
1 tsp vanilla aroma
8 g (1.6 tsp) baking powder
1 pinch salt
🌱 For the apple filling
3 big apples
2 tbsp raisins
1 tsp cinnamon
1 tbsp sugar
1 orange the juice, and ½ orange zest
½ cup water
INSTRUCTIONS
🌱For shortcrust pastry base
- To a bowl, add flour, baking powder, sugar, salt, and grated zest of an orange. Give it a stir. Then add water, oil, vanilla aroma, and mix with a spoon till the ingredients come together.
- Mix the dough a few more times with your hands until it all sticks together. Don't over-mix. Set aside while you prepare the apple filling.
🌱For the apple filling
- Add chopped apples , raisins, sugar, the zest of half an orange, the juice of one orange, water and cinnamon to a pot, and simmer on medium heat for about 10 minutes. The apples should be soft but not mushy. Turn off the heat and set aside.
- Build the mini apple tarts
- Preheat the oven to 180C / 356F. Prep your mini tart pans by greasing them with some oil. Then dust them with a pinch of flour. We used nine 4 inches (10 cm) mini tart pans.
- Flatten ¾ of the dough down to ⅛ of an inch thick (3-4mm). Roll the dough around the rolling pin then carefully un-roll it over the mini tart pans. Press the dough with your fingers so that it fits snuggly into each tart, then cut off the excess dough.
With a fork, make some holes into the base of the tarts. Then Put a couple of spoons of apple filling into each tart.
- Put the leftover dough together without kneading it too much. Then flatten it very thin and cut it in thin stripes that are about 2mm thick and 3 mm wide.
- Cover each mini tart with 6 stripes of dough.
- Bake at 360˚F / 180˚C for about 20 to 25 min. The tart is ready when slightly golden on top. Let cool down for 10 minutes before taking them out of the tart pans, then optionally sprinkle with powdered sugar before serving.
STORAGE
The best way is to keep them up to 4-5 days in a dry and cool place stored with a cake cover. You can also store them in the fridge for up to a week, however make sure you wrap them up well or they'll absorb weird flavours from your fridge. Also, it is likely that in the fridge they'll become a bit soggy as the crust tends to absorb moisture when stored in the fridge.
Our recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products.
Contacts
✉️ Nico: nico@theplantbasedschool.com
✉️ Louise: louise@theplantbasedschool.com
Italia Plant Based
Filmed & Edited by Louise
Made with ❤ in our little Italian kitchen.
Nico & Louise :-)
