Celebrate spring with these irresistible mini apple tarts, featuring a flaky homemade crust, spiced apple filling infused with Licor 43 Orochata, and a luscious mascarpone whipped cream topping. As a seasoned pastry chef, I've perfected this recipe for flawless results every time.
Recipe yields 8 mini apple tarts
Read also: vegan apple pie with vegetable whipped cream
Dough: In a large bowl, whisk together the flour, sugar, and salt. Cut the cold butter into cubes and rub into the flour mixture with your fingertips until it resembles coarse crumbs. Add 5 tbsp ice-cold water and mix with a fork until the dough just comes together. If needed, add 1-2 more tbsp water. Form into a disc, wrap in plastic, and chill for at least 1 hour or overnight for best results.
Filling: Peel, core, and thinly slice the apples. In a large saucepan over medium heat, combine apples with butter, sugars, lemon juice, cinnamon, and salt. Cook, stirring occasionally, until apples release their juices. Stir in Licor 43 Orochata and cornflour, simmering until thickened. Cool completely. Butter and flour eight mini tart pans (or one 24 cm tart pan). Roll out ⅔ of the dough to line the pans, leaving a slight overhang. Chill. Roll remaining dough into strips for lattice tops. Fill pans with cooled apple mixture, weave lattice on top, and seal edges. Freeze tarts for 15 minutes. Preheat oven to 200°C. Brush with egg-milk wash, sprinkle with sugar, and bake 25-30 minutes, reducing to 175°C after 10 minutes, until golden. Cool completely on a wire rack before unmolding.
Mascarpone Whipped Cream: Chill a bowl, then whip cream, mascarpone, Licor 43 Orochata, sugar, and vanilla seeds to stiff peaks. Serve dolloped atop cooled tarts.
Read also: Recipe for chocolate truffles with Licor 43
