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Mini Apple/Peach Tarts

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These are great because they can be made a couple of days beforehand. They have a delicious buttery crust that lends itself to more than just apples; peaches, strawberries, or chocolate mousse with caramel would also be delicious.

 


Serves 12

For the dough

  • 2 cups all-purpose
  • 1 teaspoon salt
  • 2 teaspoons granulated sugar
  • 2 sticks salted butter, chilled and cut into pieces

For the apples

  • 2 ½ pounds Granny Smith apples, peeled, cored, and cut into 16 equal pieces
  • 2 ½ teaspoons freshly squeezed lemon juice
  • 2 teaspooons ground cinnamon
  • ½ cup plus 2 tablespoons granulated sugar
  • 2 ½ tablespoons salted butter, cut into small pieces, at room temperature

 

  1. Preheat oven 10 400 F. Line a baking sheet with a Silpat baking mat
  2. In a food processor, combine flour, salt, and sugar until blended. Add the chilled butter and pulse until the mixture resembles crumbs. Add up to ¼ cup ice water and pulse until dough just comes together when pinched with your fingers.
  3. Place the dough on a lightly floured surface and gently knead together with your hands. Wrap in plastic and refrigerate for at least 1 hour before rolling out the dough.
  4. Remove the dough from the refrigerator and roll out onto a lightly floured surface until the dough is approximately 1/8 inch thick. Using a 3 1/2 inch round biscuit cutter cut out 12 rounds. Prick each round with a fork and partially bake them on a sheet pan for 8 minutes. Let cool on the sheet pan.
  5. Meanwhile, to prepare the apple filling, in a large bowl, toss the apples with the lemon juice, cinnamon, and granulated sugar.
  6. Place in a baking dish and dot the top with small pieces of butter
  7. Bake for 45 to 50 minutes, or until the sugar-cinnamon mixture has begun to caramelize and thicken and the apples are cooked through. Remove from the oven and cool in the pan, stirring occasionally.
  8. To assemble, arrange the apples on each pasty round, covering the entire surface and spooning a little of the juices left into the pan over each.
  9. Bake for 10 to 12 minutes, or until golden.

 

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