Once called the Apple Isle, in it’s hey day, mid 1950’s, Tasmania exported around 55 million cases of apples a year! But that all changed when the EU was established and the orchards were demolished. Now, however, trade with Asian countries has rekindled this valuable industry.

Ingredients

• 175 grams butter, chilled and diced
• 2-3 tblsp milk
• 75 grams butter, softened
• a few drops almond essence
• ½ cup self-raising flour
• 2 tblsp sugar

Frangipane Filling

• ¼ cup castor sugar
• 1 egg
• ½ cup ground almonds

Pastry

• 2 cups flour
• a pinch salt
• 2 apples, peeled, sliced and chopped
• 2 tblsp honey
• 1 tsp cornflour
• sugar and pouring cream to serve

Method

Pastry

1. Sift the flour and salt into a bowl. Rub in the butter until it resembles crumbs. Stir in sugar then sufficient milk to make a firm dough.
2. Turn out and knead together lightly. Divide into 6 equal portions.
3. Roll each portion out large enough to line the base and sides of six 8 cm, deep-sided tartlet tins.
4. Bake blind at 190°C for 10 minutes. Remove the baking blind material and cook for a further 3-4 minutes until the pastry is cooked.
5. Spread an equal amount of the frangipane filling into each tartlet. Toss the apples with the honey and cornflour and scatter on top.
6. Bake at 190°C for 25-30 minutes or until the filling is well risen and the apples are cooked. To serve, sprinkle a thick layer of sugar on top and a good splash of pouring cream.

Frangipane Filling

1. Cream the butter, sugar and almond essence together until light and creamy. Add the egg and beat well. Sift the flour and stir into the creamed mixture with the ground almonds.