These fried apple tarts are really indulgent – crisp morsels of delight. The pastry is just right – flaky and melt-in-the-mouth and when you bite into it it’s just bursting with the goodness of apples.
I had some apple filling left over from my Apple Icebox Cake and I thought this is the perfect way to finish it up. Please refer to my previous recipe Apple Icebox Cake for the apple filling recipe. It freezes beautifully; when apples are in season you can make the filling which can be used in a variety of bakes and desserts and freeze them.
You can also use cinnamon sugar to sprinkle on top for that extra touch of deliciousness. Make sure that your filling is not soggy and the oil is at the right temperature.
This recipe is definitely a family favourite. So easy to make and fun to serve.
They tend to disappear really fast! This recipe makes around 15 pies.
PREP: 30 minutes (plus 20 minutes for resting the dough) COOK TIME: 20 minutes
- 2 cups self-raising flour (sifted)
- ½ cup butter (cold)
- 1 ½ cups apple filling (chilled)
- About 5 tbsp cold water
- Oil for frying
Cut the butter into the flour with your hands or a pastry cutter, until the mixture resembles breadcrumbs. Add about 5 tablespoons of cold water, mixing until the pastry holds together. Knead briefly and chill the pastry in a refrigerator wrapped in cling film for 20 minutes.
Roll the pastry into saucer-sized circles. Place a small amount of apple filling in the centre of each circle. Wet the edges with water and fold in half. Press the edges lightly to seal the pastry.
Heat the oil in a large pan and fry the pies until they are golden brown. Turn the pie only once during the frying process. Drain.
Sprinkle confectioners sugar while still warm and serve immediately.