Roasted Apple & Rhubarb Tartlet

For the pastry:

100g butter
160g plain flour
100g icing sugar
Pinch salt
1 egg
2 tsp warm water

 

Cut the butter into cubes and leave it to come to room temperature. Make a mound on the work surface with the flour, sugar and salt. Break the egg in the middle and mix everything slightly together. Add the butter to this mix and smear it. Leave it to rest for an hour in the fridge. Then, with a rolling pin, roll it to 5mm thick and make four circles out of the pastry. Press the pastry circles into tartlet moulds of 10–12cm diameter. Bake at 170ºC for about 15 minutes.

 

For the filling:

40g butter
3 Granny Smith apples, peeled & quartered
½ bunch rhubarb, peeled & sliced
250g castor sugar
1 tbsp white vinegar
Icing sugar

 

Melt the butter in a frying pan, add the apples and cook until golden. Put the sugar in a heavy-based pot with the vinegar and cook it to a caramel. When it’s dark blond, add the rhubarb and cook for 4–5 minutes. Fill the tartlets with the rhubarb first and then the apples. Dust with icing sugar and serve with cream. Serves 4.