Apple and Cider Jelly Tartlets

For the dough :

• 200 g flour
• 100 g cold butter, diced
• 1 pinch salt
• 1 tablespoon sugar
• 3 to 4 tablespoons ice water

For the garnish :

• 3 apples, peeled, cored and thinly sliced
• 3 tablespoons Cotentin PDO farmhouse cider jelly
• Powdered sugar for dusting

• Preheat oven to 180°C.

Prepare the dough:

• Mix the flour, salt and sugar in a bowl.
• Add the butter and work with your fingertips until you obtain a sandy texture.
• Gradually add the ice water, stirring until the dough forms a ball.
• Wrap the dough in cling film and refrigerate for 30 minutes.
• Roll out the dough on a lightly floured work surface and cut into circles large enough to fill tartlet molds.
• Place the pastry circles in the tartlet molds and prick the bottoms with a fork.
• Place in the oven and bake for 10 to 12 minutes, until lightly browned.

Meanwhile, prepare the garnish:

• In a saucepan, heat the cider jelly over low heat until liquid.
• Brush a thin layer of cider jelly over the bottoms of the pre-baked tart shells.
• Arrange the apple slices on the bottom of the tartlets, overlapping them slightly.
• Brush the apples with the remaining cider jelly.
• Return to the oven and cook for a further 15-20 minutes, until the apples are tender and lightly caramelized.
• Let cool slightly before dusting with powdered sugar. Serve warm or at room temperature.

These delicious apple and cider jelly tarts are perfect for a gourmet dessert or snack. Enjoy!