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Apple and Honey Tartlet Recipe
Apple and Honey Tartlets - Makes 12
Shortcrust pastry (homemade or ready-to-roll)
1-2 tablespoons of honey (to taste)
100ml lemon juice
200g apples (2 cooking apples or 4-6 dessert apples)
125g brown sugar
Preheat the oven to 180 degrees Celsius
Grease and flour a 12 bun baking tray.
Roll out your pastry on a well floured surface until it's a few millimetres thick.
Use a cookie cutter or upturned glass to cut out circles about 2cm larger than the dents in the bun tray. Line them with the pastry and place them in the fridge while you prepare the filling.
Peel, core and slice the apples and put them in a bowl with the lemon juice to prevent them from going brown.
Chop the butter up and put it, the sugar and the honey in a saucepan. Melt them together over a medium heat, stirring constantly until you get a smooth mixture.
Take the pastry cases out of the fridge and fill about 1/4 of them with it.
Fill each case with the chopped apple add
Bo.When Lindsay was born, Bo was there. Standing beside her mother, he was the first thing she ever saw. But he was not her father; her father stood on the other side.
Bo was there until the very moment she died.
The sun shone bright through the windows of her pink-laden room. She loved pink. And black.
“Because Bo is black,” she’d told her parents.
Her imaginary friend, they soon concluded.
“Bo is all black,” she described one night as her father tucked her in, “His skin and his hair and everything. He doesn’t talk a lot.”
Her father frowned.
“He sounds scary.”
“He’s not,” she insisted.
Bo sat on the bed and said nothing.
Her father kissed her good night and turned out the light.
“Why can’t Dad see you?” she asked.
“Are you real?”
“Are you real?” he replied.
“How do you know?”
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