Air Fryer Apple Tart with Salted Plum Sprinkle

Air Fryer Apple Tart with Salted Plum Sprinkle

 Air Fryer Apple Tart with Salted Plum Sprinkle

This recipe offers a delightful twist on a classic apple tart by using the convenience of an air fryer and a unique salty-sweet topping made from Chinese salted plums. The warm, spiced apples contrast beautifully with the tangy and slightly savoury plum powder.

Yields: 4 small tarts

Prep time: 20 minutes

Cook time: 15-20 minutes

Ingredients:

For the Apple Filling:

  • 2 medium apples (such as Fuji, Gala, or Honey-crisp), peeled, cored, and thinly sliced
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice

For the Tart Base:

  • 1 sheet (about 13x9 inches) frozen puff pastry, thawed according to package directions

For the Salted Plum Sprinkle:

  • 3 fresh Chinese salted plums (Li Hing Mui)

Equipment:

  • Air fryer
  • Small oven-safe ramekins or tartlet moulds (about 4 inches in diameter)
  • Sharp knife
  • Cutting board
  • Small mixing bowl
  • Fork or pastry brush
  • Small blender or mortar and pestle (optional)

Instructions:

1. Prepare the Salted Plum Powder:

  • Carefully slice the flesh off the seeds of the salted plums. Discard the seeds.
  • Finely chop the plum flesh.
  • Method 1 (Blending): Place the chopped plum flesh in a small blender and pulse until it forms a fine powder.
  • Method 2 (Mortar and Pestle): Place the chopped plum flesh in a mortar and grind it with the pestle until it becomes a fine powder.
  • Set the salted plum powder aside.

2. Prepare the Apple Filling:

  • In a small mixing bowl, gently toss the sliced apples with the melted butter, brown sugar, cinnamon, ginger, nutmeg, and lemon juice. Ensure the apple slices are evenly coated.

3. Assemble the Tarts:

  • Lightly grease the ramekins or tartlet moulds.
  • Unfold the thawed puff pastry sheet. Using a sharp knife, cut out circles or squares of pastry slightly larger than the size of your ramekins. You should get at least 4 pieces.
  • Gently press the pastry into each ramekin, allowing any excess to hang over the edges.
  • Spoon the apple filling evenly into the pastry-lined ramekins.

4. Air Fry the Tarts:

  • Preheat your air fryer to 180°C (350°F).
  • Carefully place the filled ramekins into the preheated air fryer basket, ensuring they are not overcrowded. You may need to cook them in batches depending on the size of your air fryer.1
  • Air fry for 15-20 minutes,2 or until the pastry is golden brown and puffed up, and the apples are tender and slightly caramelised.

5. Finish and Serve:

  • Once cooked, carefully remove the tarts from the air fryer and let them cool slightly in the ramekins for a few minutes.
  • Gently remove the tarts from the ramekins and place them on a serving plate.
  • Sprinkle the prepared salted plum powder generously over the warm apple filling.
  • Serve warm and enjoy the unique sweet and savoury flavour combination!

Tips:

  • For a more intense plum flavour, you can slightly increase the amount of salted plums used for the powder.
  • If you prefer a sweeter tart, you can add an extra teaspoon of sugar to the apple filling.
  • Feel free to experiment with other spices in the apple filling, such as cardamom or allspice.
  • If you don't have ramekins, you can create free-form tarts by placing the filled pastry directly on the air fryer basket (ensure it's not too large and fits comfortably).
  • Store leftover tarts in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer or oven until warmed through.
  • The salted plum powder is best used fresh but can be stored in an airtight container at room temperature for a day or two.

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