Individual Apple Tarts

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.