Ingredients
For the pastry
500g Italian type 00 extra fine flour
250g butter
40g icing sugar
7 tbsp iced water
salt
For the filling
750g reinette apples
1 tsp cinnamon
1 tsp vanilla extract
500ml water
1 lemon
100g sugar
60g butter
30g raisins
a little milk, to brush the pies
For the jam
300g canned drained cherry tomatoes
100g sugar
¾ tsp salt
To garnish
A few sticks of cinnamon, an apple, a handful of raisins and icing sugar, a few berries or redcurrants as you wish.
Directions
Step 1
First cut the cold butter into small pieces and put it in a food mixer with the flour, salt and sugar, and mix for a minute. Add the iced water and mix just for a few seconds to get a rough dough, turn it onto a work surface and knead by hand until it is smooth and well mixed, wrap in cling film and leave to rest in the refrigerator.
Step 2
Wash and peel the apples, cut them into small pieces and place in a bowl with water and squeezed lemon juice.
Step 3
Heat the sugar, cinnamon and vanilla in a non-stick saucepan. Add the water and let the caramel cook, stirring with a wooden spoon, until it forms large bubbles. Then add the butter to the caramel and let it melt, add the apples and raisins, sauté the mixture for a few minutes until the apples have softened a little, take off the heat and let the mixture cool.
Step 4
Drain the canned cherry tomatoes, put them in a saucepan with the sugar and salt and simmer gently for about 10 minutes, stirring occasionally with a wooden spoon. Then pour the jam into a jar and let it cool.
Step 5
Lightly grease four 20 cm fluted tart tins with butter. Take the pastry from the refrigerator and on a floured work surface divide it into 8 small pieces. Roll each pastry piece out with a rolling pin to a thickness of about 5mm. Line the tins with four of the eight pastry rounds, and put the apple mixture into the centre of each, forming a little mound, dividing the mixture equally. Cover with the remaining four pieces and press down the edges, cutting off any excess pastry. Crimp the pie crust of each pie using your index finger to push down on the edge of the pastry and the finger and thumb of your other hand to pinch the pastry either side. With a sharp knife, make a few slits in each pie near the centre. Brush the pies with a little milk and cook in a conventional oven at 160°C for 35 minutes. Once the apple pies are golden, turn the oven off and leave them to cool in the oven.
Step 6
Take the cool pies out of the oven and place them on individual dessert plates. Place the cherry tomato jam on a dessert spoon or on the side, a slice of fresh apple, a few raisins and some icing sugar. Decorate each plate with a few redcurrants, berries or as you wish.
