Receta Apple Tartlets
Apple Tartlets
After my annual trip to the apple orchard, I’m always looking for new ideas on how to utilize those apples. There’s always an apple pie, which disappeared this year before I had a chance to photograph it, but luckily I managed to snap a few pictures of these tarts before they were eaten.
Apple Tartlets
- 1 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, cubed
- 1/4 cup ice water
- 1/2 tsp vinegar or apple cider vinegar
- 3 apples, peeled and sliced (recommended: McIntosh, McCoun)
- 2 T sugar
- 1 tsp flour
- 1 tsp cinnamon
- 1/8 tsp salt
Cut the butter into eight pieces and place in a small dish. Mix flour, salt, and sugar in a separate bowl. Place butter and flour in the freezer for twenty minutes.
Add the vinegar to the ice water.
Dump flour mixture into the bowl of a food processor and give it a quick pulse to blend all dry ingredients. Add butter and pulse five times. With the processor running on low speed, add all of the water to the mixture through the feed tube. The dough will be tacky and you will see bits of butter. On a board or clean counter, dump out the contents of the processor bowl. Divide the dough into four lumps. Gently form the dough into four small disks and wrap with plastic wrap. Refrigerate for an hour or up to one day.
Preheat dough to 375*F.
Combine apples, sugar, flour, cinnamon, and salt; stir to combine.
Remove dough from the fridge and flour both sides, as well as the rolling pin and board. Roll out the dough to a thickness of about 1/4 inch. Fit each round of dough into a 4 inch tart pan, leaving remaining dough hanging over the edge.
Divide apple mixture among the four tartlets. Fold the remaining dough back over the tartlet; there should be a hole remaining in the middle. Bake for 20-30 minutes or until the crust is golden. Cool completely in tartlet pans.
Remove tartlets from pans and dust edges with powdered sugar.
apples,
pastry