Crabapple Jelly Tarts

Recipe from Therese
Crab Apple Jelly


· 4 kg crab apples
· 1 kg caster sugar
· 1 lemon, juiced


1. Wash the apples, remove the blossom heads and cut out any bruised bits. Put in a saucepan, fill with water to cover the apples and bring to the boil. Simmer for 25 minutes until the fruit is soft. Pour the pulp into a jelly bag or several layers of muslin and let drip overnight into a pan beneath. Don’t squeeze the bag, it will cloud the jelly.

2. The next day, measure the juice, and combine with sugar at the ratio of 10 parts juice to 7 sugar. Add the lemon, then bring to the boil to dissolve the sugar. Keep at a rolling boil for 35–40 minutes, skimming off the froth regularly. To test, chill a dessertspoon in the fridge. When the jelly is set, it will solidify on the back of the spoon. Pour into warm, sterilised preserving jars and tightly seal while still slightly warm. Store in a cool dark place.



· 9 tablespoons unsalted butter, chilled and cubed
· 2 1/4 cups flour, plus more as needed
· 1/4 teaspoon salt
· 1/2 cup confectioners’ sugar
· 1 large egg yolk


In the bowl of a food processor, combine the butter, flour and salt. Pulse until the mixture resembles very fine bread crumbs. Add the confectioners’ sugar, egg yolk and 2 tablespoons chilled water, and pulse a few times to bring the mixture together. Pour onto a work surface and knead the dough sparingly until smooth, being careful not to overwork it. Flatten into a disk, wrap in plastic and chill for at least 30 minutes or up to 24 hours.


Lightly flour a cool work surface and roll the pastry into a large disk about 1/4-inch thick. Cut circles to fit in your tart pans, and push the circles into the pans. Fill each tart with a dollop of jelly. The jelly will melt in the oven, put enough in to cover the bottom of the tart to about 5mm high.

Bake in a 165 degree oven until the tart is golden brown and the jelly has melted, 15-20 min.

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