Did you know that in Bhutan, there exists a Gross National Happiness Index? That's right, they officially rate their citizens' happiness alongside their GDP as one of several main economic indicators. Their King believes that happiness is an indicator of good development and good society, and with all the bad things happening around the world recently, I think it won't hurt for us to buy into this concept too. :-)
Bright, sunny skies almost always invoke feelings of intense happiness, at least in myself. However, the day I made these, it was raining and the skies outside were dark and grey with rolling clouds (hence the dull photos, sorry). I was determined to stay lit up inside though in the company of these wonderful Sweet Biscuit Apple Tartelettes.
Have glass, will cut
If you remember back in February, I made a Plum Cupid's Cobbler topped with sweet cream biscuits and for the tartelette base, I simply used the same biscuit recipe. Say you were me, you'd probably make loads of this biscuit dough in one go and freeze the remainder so that whenever you feel like it, you can just defrost the cookie-like dough and make simple tart bases like this one.
I often think the easiest, simplest things can turn out to be the most beautiful things (although I may have trouble remembering this and tend to go overboard with some recipes!). Funnily enough the older I get, the more I realize how very little it takes to make me happy. And these apple tartelettes, yes definitely, just a whiff of them lifted my spirits high!
The recipe is short and yes, sweet. Have fun, stay happy!
Sweet Biscuit Apple Tartelette
Makes 8 (3-inch diameter)
Sweet Cream Biscuit dough (half the Cupid Cobbler's recipe)
2 red apples
3 tablespoons cinnamon sugar
1. Preheat oven to 200C/400F. Prepare the cream biscuit base first.
2. Place dough in between two sheets of wax paper and roll out thinly to about 1/2 cm thick with a rolling pin. Using a 3-inch cookie cutter or rim of a wide glass, cut out discs in the dough. Transfer the disks onto a baking tray lined with parchment or non-stick baking paper.
3. Cut each apple into quarters and remove seeds and core. Slice each quarter very thinly using a mandoline. 4. Arrange these slices in a round, fan pattern on top of the biscuit. Sprinkle a dash of cinnamon sugar over the top of each tart and bake for about 20-25 minutes until the edge of the biscuits start to turn golden brown.
5. Remove from oven and place a dab of butter on top of the apples. Let it melt fully into the tart before serving.