Individual Apple Tarts
Yield
6 servingsPrep
2 hrsCook
1 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry | |||
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter
cold, cut in 1/2 inch pieces |
|
| ¼ | cup |
water
cold, up to 1/3 cup |
|
| Filling | |||
| 1 ½ | cups |
applesauce
homemade or store bought |
|
| 5 | each |
apples
firm, peeled, cored and sliced as thinly as possible |
|
| ¼ | cup |
butter
melted |
|
| 2 | tablespoons |
sugar
|
|
| ½ | cup |
apricot preserves (jam)
|
*
|
| 1 | tablespoon |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry | |||
| 355 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter
cold, cut in 1/2 inch pieces |
|
| 59 | ml |
water
cold, up to 1/3 cup |
|
| Filling | |||
| 355 | ml |
applesauce
homemade or store bought |
|
| 5 | each |
apples
firm, peeled, cored and sliced as thinly as possible |
|
| 59 | ml |
butter
melted |
|
| 3E+1 | ml |
sugar
|
|
| 118 | ml |
apricot preserves (jam)
|
*
|
| 15 | ml |
water
|
|
Directions
PASTRY: Put flour and salt in large mixing bowl.
Using your fingertips or pastry cutter, rub butter into flour just until pea sized pieces of butter remain.
Add ¼ cup ice water and gently knead just enough for ingredients to hold together.
If necessary, add a bit more water to help pastry stick together.
Wrap in plastic and refrigerate until firm, about 1 hour.
Divide pastry into 6 pieces.
On lightly floured surface, roll each piece into a round about ⅛ inch thick.
Cut each into a circle, about 5½ inches in diameter.
Place on parchment-lined cookie sheet; refrigerate at least 30 minutes.
FILLING: Spread about ¼ cup applesauce, nearly right to edges, over each pastry circle.
Arrange apple slices, overlapping slightly, in a circle in applesauce.
Brush apple with butter and sprinkle with sugar.
Bake in a preheated 350℉ (180℃) F oven until apples are tender and underside of pastry is golden brown, about 1 hour.
Heat jam with water over low heat.
Strain through sieve over bowl.
Brush over apples.
Serve with ice cream or creme anglaise.
