Apple & Cinnamon Filo Tarts #GBBOBloggers2016
Kaycee was delighted to receive Star Baker from Jenny this week for her filo pastry :oD
Kaycee (11) had her heart set on making filo tarts for this week’s #GBBOBloggers challenge. We tried to talk her into making Danish pastries as we thought it would be easier for her.
She wasn’t having it and went ahead with the filo using Michel Roux’s Filo Pastry.
Ant helped her with advice when she had any questions but for the most part, she did it all on her own.
After helping her get started with the rolling, she soon got the hang of it and made six sheets. The recipe said to put plenty of cornflour between the layers and cover with a damp tea towel until needed. It also said to keep in a cool place until needed but we forgot about that and left it in the warm kitchen.
When she came to make the pastry tart cases, the layers wouldn’t come apart properly. They stretched and broke and made Kaycee a little stressed!
She wanted to start again but it was getting late. We decided not to try and separate the layers, we just cut it all into squares and put them in the greased tart tin.
Kaycee brushed them all with melted butter and put them in the oven.
To make the apple sauce Kaycee and her friend, Katy, peeled and chopped 6 eating apples, put them in the saucepan and added a dessert spoon of brown sugar and a teaspoon of cinnamon.
They cooked them until the apple was soft and starting to break down.
To make the tarts:
- Brush the tart tins with some melted butter.
- Cut a filo sheet into squares. It depends how big your sheets are as to how big you cut your squares. You need to be able to line each tart tin with the filo without stretching it. It needs to be gently placed in and allow folds to form round the sides.
- Brush the filo with melted butter before putting another layer of filo in.
- Layer about 6 sheets of filo, brushing with melted butter between each layer. Brush the last layer with melted butter.
- Cook for about 10 minutes at 200°C or until the filo cups are nice and golden.
- When the filo cups are cool, fill with the apple sauce
When they came out of the oven, they looked lovely but we didn’t know if the cornflour between the layers was going to affect the taste. It didn’t, everyone loved them (although I’m afraid I didn’t try as I’m sticking 100% to Slimming World this week!). I’m so pleased her first attempt at filo didn’t fail! She was really pleased with herself 🙂