Friday, 22 February 2013

Apricot and White Chocolate Flapjack Tarts

OK, I will confess this is a recipe for flapjacks that I have tarted up.  To 'Tart Up' is a British phrase meaning to embellish, decorate, or improve.  It has other implications too, but we needn't address that right now.  


This is a good recipe to make with children and these individual flapjacks make great tea party treats.  Decorated with white chocolate or a dusting of icing sugar, they look pretty enough for an adult afternoon tea.  When it comes to chocolate and flapjacks we are all kids right? 


The first thing you need to do is cut 250 grams of dried apricots into small pieces.  This task should be performed by a child with good scissor skills.  I left a few apricots whole to decorate the top of the flapjack tarts, but you don't have to. 


Cover the chopped apricots in VERY hot water and leave them to re-hydrate while you or a helpful child measure out the following ingredients:

150 grams golden syrup
250 grams butter
175 grams light brown sugar
300 grams porridge (rolled) oats

Place the golden syrup, butter and brown sugar in a large saucepan.  Place the saucepan over a low heat and gently stir until the butter is melted and the sugar has dissolved.  Remove the pan from the heat.  Add 1 teaspoon vanilla extract and stir to incorporate.  

Drain the water off the apricot pieces. Add the chopped apricots and oats to the sauce pan and stir well.  Make sure the apricot pieces are evenly distributed in the mixture.


In the mean time, have another willing child place paper liners into a muffin tin or tart pan, you will need 22-24 paper liners.  Divide the batter evenly among the paper liners and top with a slice of apricot.   Bake in a preheated oven at 180C/350F for about 15 minutes or until the tarts are golden brown and the edges are slightly firm. 

Leave the flapjack tarts in the tins to cool completely. If you remove them while they are warm, they could break apart.


While the flapjack tarts are cooling, have a very careful child grate a little white chocolate to sprinkle over the warm tarts for decoration.   This step can be omitted if you have run out of white chocolate or children. 


When the flapjack tarts are completely cool, it's time to make some tea and have that party.  Any left over tarts would be great packed in a school lunch.  Just don't mention that part to the children!

This recipe was adapted from Jo Wheately's  book, 'A Passion for Baking'.   Visit her website for more baking inspiration.   Jo's Blue Aga

6 comments:

  1. Well, I think you have to put some tarts away before the tea party starts... there won't be any left for the childrens school lunch otherwise. They look too delicious!

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    1. I will let you in on a little secret, we don't have any children but it's still a problem keeping enough tarts for Sunday afternoon tea. : )

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  2. That sounds like a good plan for making lunch bow treats too. Do they peel easily from the paper liners? Actually, I have silicone ones and I bet they'd work.

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    1. I am sure silicone liners would work. The paper liners work well, too. The biggest problem is not eating the white chocolate before it get used for the tarts! : )

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  3. HOw lovely - i do value a good flapjack! You've added the only thing flapjack's lacked - elegance! What lovely presentation!

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