Ingredients
• 1 Granny smith apple, peeled, cored, cut into 1cm cubes
• 3 strawberries, hulled, diced
• 1 tablespoon caster sugar
• 1/2 teaspoon cornflour
• 1 1/2 cups plain flour
• 125g butter, chilled, chopped
• 1 1/4 cups pure icing sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 tablespoon hundreds and thousands
Method
Step 1
Place apple, strawberries, caster sugar and 2 teaspoons cold water in a non-stick frying pan over medium heat. Cover, cook, stirring occasionally, for 10 to 12 minutes or until very tender. Add cornflour. Stir until well combined. Remove from heat. Transfer to a heatproof bowl. Cool completely.
Step 2
Meanwhile, place flour, butter and 1/4 cup icing sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add egg. Process until mixture just comes together and forms a ball. Transfer to a lightly floured surface. Knead until smooth. Divide dough in half. Shape each portion into a disc. Wrap in plastic wrap. Refrigerate for 20 minutes.
Step 3
Preheat oven to 200C/180C fan forced. Line 2 large baking trays with baking paper. Roll 1 dough disc between 2 sheets of baking paper until 3mm thick. Cut 5cm x 6cm rectangles from dough, re-rolling scraps. Transfer half the rectangles to the prepared baking trays. Leaving a 5mm border around all edges, spread each with 1 level teaspoon of apple mixture. Top with remaining rectangles. Lightly press edges to secure. Bake for 8 to 10 minutes or until pale golden. Stand for 5 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough disc and apple mixture.
Step 4
Sift remaining icing sugar into a bowl. Add vanilla and 1 1/2 tablespoons cold water. Stir until smooth. Spoon icing over tarts. Sprinkle with hundreds and thousands. Set aside for 30 minutes or until set. Serve.
