Wednesday, November 16, 2011

Apple tartlets

Makes 6, 4-inch tartlets.

For the tart shells:1 1/2 cups (185 -190g) flour
1/2 cup (65g) powdered sugar
1 stick (113-115g) butter, cut in small pieces
1 egg yolk

In a food processor, combine the flour and sugar, add the butter and pulse a few times. Add the egg yolk and pulse a couple more times until the dough barely comes together. Dump it into a lightly floured work surface and knead until it just comes together. Wrap in plastic and refrigerate at least 30 minutes, preferably an hour. Roll between sheets of plastic wrap and cut out circles larger than your tart shells, fit the dough into the molds and cut out the excess. Set them on a sheet pan, line them with parchment paper rounds and fill them with pie weights or dried beans. Bake at 350F for about 10-15 minutes. Let cool before adding the filling.

For the filling:
4 large tart apples, peeled, cored and cut into 1/3 in thick slices
2 tbsp butter
1 tbsp sugar
1 tsp cinnamon

Mix cinnamon and sugar. In a large pan, melt butter, add apple slices and saute until light brown and soft. sprinkle cinnamon sugar mixture on top, and cook until sugar melts and apple slices are coated. Cool slightly.

Spoon apple filling into prepared tart shells.

Recipe for tart shells adapted from Tarlette

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