Little Apple Cakes Recipe – an old fashioned favourite

Here’s another I promised – the recipe for Little Apple Cakes. I often use other fruits as well as or instead of apple – blueberries for instance, or apricots, peaches, plums or whatever is in season.

A little hint – when stewing the fruit for the tarts, be sure not to add too much water, a mere quarter of a cup is sufficient. Even then, once stewed, if the mixture has produced a lot of liquid, thicken this with a little cornflour (or custard powder) mixed to a thin paste with cold water, simmering until thickened. Cool before filling tarts.

Incidentally and by the way, the pastry can be made with equally good results with gluten free flour.

LITTLE APPLE CAKES

Makes approximately 15

125g butter
125g (sugar
1 egg
250g plain flour
¼ teaspoon baking powder
1 egg white, lightly whisked
Approximately 2 cups cold stewed apple (sweetened if desired) – the mixture should not be too wet

Cream the butter and sugar, and then add the egg and whisk briefly until well incorporated.

Add the combined dry ingredients and mix to a soft dough.

Wrap the dough in cling wrap and place in the fridge for 30 minutes.

Heat oven to 180°C (190°C if not fan forced) and grease scoop patty tins.

On a lightly floured surface, roll the dough out thinly. Cut out rounds to fit bases of patty tins.

Brush with the lightly beaten egg white.

Fill each with cold stewed apple. Dampen the edge of the pastry. Cover with another round of pastry and press together with a fork to seal well.

Prick the top of each with a fork and bake for approximately 15 minutes until golden brown.

Remove from oven, allow to stand in tin for 5 minutes, and then carefully remove the tarts to a cake cooler.

Ice with a little lemon icing when cold.

Icing

200g icing sugar
Finely grated rind of one small lemon
2 teaspoons softened butter
Juice of ½ lemon (approximately) or the pulp of one small passionfruit

Sift the icing sugar into a bowl and add the lemon rind and butter.

Gradually add the lemon juice or passionfruit pulp and mix until a spreadable consistency is reached. If needed, add extra lemon juice to reach this consistency. Spread thinly over the top of each tart and leave to set.

4 thoughts on “Little Apple Cakes Recipe – an old fashioned favourite”

  1. Manee says:
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    Manee's avatar

    In this recipe indicates to brush egg whites on pastry before fill in the filling.
    I just wondering Why? and this is the first time have been recommended.

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    • sallywiseau says:
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      sallywiseau's avatar

      It stops the pastry going soggy. Often a filling will contain liquid that seeps into the pastry otherwise. The egg white provides a barrier between pastry and filling. Best wishes, Sally

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  2. Masie says:
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    Masie's avatar

    These cakes were made by me a few days ago, an easy recipe. I gave the finished cakes to friends, they ate 8 in a very short space of time and asked if OlI would make more for my next visit!!!!
    If I make them and freeze , is it advisable to freeze in their baked state or prior to baking.
    Thank you Sally

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