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Oaty Apple Creams
Oat shells
75g rolled oats
50g plain flour
75g soft brown sugar
50g cold butter diced
1 teaspoon honey
1 egg yolk
Rub the oats, flour and butter together until the mixture resembles fine crumbs. Add the sugar, honey and egg yolk and mix to a dough.
Lightly butter a 12 hole tartlet tray and set oven to 180oc.
Divide the mixture into 12 pieces – you can eyeball this or weigh the mixture and divide by twelve. Take pieces of the dough and roll into a ball with wet hands then flatten to fit into the hole. Repeat with all the mix and then bake for 12 minutes. Allow to cool in the tray for 10 minutes then remove.
4 red eating apples
1 dessertspoon honey
25g castor sugar
Juice half a lemon
Place the lemon juice in a bowl. Cut the apples in quarters, peel and remove the core and then cut into small dice. Toss in the lemon juice.
Place the honey, sugar and apples in a pan and cook until apples have softened but still intact. Drain the apples and place in a bowl. Boil the liquor to a thick syrup and add to the apples. Cool.
250ml double cream
1 tablespoon dark brown sugar
1 dessertspoon whiskey – optional
Whip the cream and fold in the sugar and whiskey.
Spoon the apple mixture into the oat shells. Pipe or dollop the cream on top.
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By BBC Radio Ulster
4.4
4747 ratings
Oat shells
75g rolled oats
50g plain flour
75g soft brown sugar
50g cold butter diced
1 teaspoon honey
1 egg yolk
Rub the oats, flour and butter together until the mixture resembles fine crumbs. Add the sugar, honey and egg yolk and mix to a dough.
Lightly butter a 12 hole tartlet tray and set oven to 180oc.
Divide the mixture into 12 pieces – you can eyeball this or weigh the mixture and divide by twelve. Take pieces of the dough and roll into a ball with wet hands then flatten to fit into the hole. Repeat with all the mix and then bake for 12 minutes. Allow to cool in the tray for 10 minutes then remove.
4 red eating apples
1 dessertspoon honey
25g castor sugar
Juice half a lemon
Place the lemon juice in a bowl. Cut the apples in quarters, peel and remove the core and then cut into small dice. Toss in the lemon juice.
Place the honey, sugar and apples in a pan and cook until apples have softened but still intact. Drain the apples and place in a bowl. Boil the liquor to a thick syrup and add to the apples. Cool.
250ml double cream
1 tablespoon dark brown sugar
1 dessertspoon whiskey – optional
Whip the cream and fold in the sugar and whiskey.
Spoon the apple mixture into the oat shells. Pipe or dollop the cream on top.
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