I had a lot of fun making these for Superbowl night last Sunday. My intention was to create an entire blog focused on a vegan Superbowl party, but instead I will be posting each dish recipe by recipe throughout the next couple of weeks.
The only slightly complicated part of these tartlets is making the mini pastry cases, and if you don’t have the time you can find them at any food store. Unfortunately, they don’t come vegan.
To make my vegan pastry cases:
1/2 cup of vegan spread (Pure, Earth Balance)
1 cup of flour
A splash of water
Rub the spread into the flour with your hands and when it has mixed well, add enough water to make it into a ball of dough. This can be the tricky part, so please be careful about how much water you use.
Wrap the dough in some greaseproof paper and stick in the refrigerator for a few hours.
When you are ready to roll the pastry, take the dough out and bring to room temperature.
Flour a nice big wooden chopping board or any work surface and roll out the pastry.
Take a round cookie cuter and make 24 little pastry pieces.
Place the pastry pieces in a mini tart tin. They are available at most department stores.
Bake the pastry for 20 minutes or until lightly browned at 200°Celsius (390°Fahrenheit). Let cool for 1 hour and they will turn into nice hard shortcrust pastry cases for your apple tartlet.
2 Bramley Apples
1/2 cup of white sugar (leave out for Macrobiotic recipe)
1/2 cup of dark brown sugar (leave out for Macrobiotic recipe)
1/2 cinnamon stick or as much cinnamon you like
For Macrobiotic Recipe please consider the following while substituting Agave Nectar for White and Brown Sugar:
For each cup of white sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 to 1/3 cup. This substitution will also work for Demerara Sugar, Turbinado Sugar, Evaporated Cane Juice, or Sucanat.
For each cup of white sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 cup. Because the moisture content of Brown Sugar is higher than that of white sugar, liquids may not have to be reduced as much when substituting agave nectar.
Peel and chop the apples and put into a saucepan (pot) and simmer along with the white and brown sugar, until the apples have softened. Stick in the cinnamon stick or sprinkle in as much cinnamon to your liking. I usually put a lot in because I just love the stuff.
Simmer for 15 minutes.
Get the pastry cases ready and with a teaspoon, fill in each case with the apple mixture.
There should just be enough to make 24 tartlets.
Once filled, put apple tartlets into the refrigerator overnight to set.
When ready to eat sprinkle tartlets with sifted icing sugar. This part is optional. I was inspired by the snow outside to use the icing sugar.
These apple tartlets will fill your mouth with fabulous flavors.