Individual Rustic Apple Tarts
For a few brief months in fall, apples are suddenly abundant. Each firm, ripe fruit is full of delicious potential -- destined, perhaps, to be used in a dessert recipe, such as this one for rustic individual tarts.
- Yield: Makes 6
Source: Martha Stewart Living Television, November 2001
- Pate Brisee
- 2 tablespoons all-purpose flour, plus more for dusting
- 2 pounds Rome, Empire, or any good baking apples, peeled and sliced 1/4 inch thick
- 1/4 cup sugar, plus more for sprinkling
- Juice of 1/2 lemon (2 tablespoons)
- Pinch of ground cinnamon
- Pinch of salt
- 6 tablespoons Applesauce, or good-quality prepared applesauce
- 1 large egg
Preheat oven to 400 degrees. Line a baking sheet with a Silpat; set aside. Roll out dough to a 1/8-inch thickness. Cut out six 6-inch rounds. Transfer rounds to prepared baking sheet. Reserve dough scraps for another use.
Combine apples, sugar, flour, lemon juice, cinnamon, and salt in a medium bowl. Toss to combine. Sprinkle each dough round with sugar. Place 1 tablespoon of applesauce in center of each round. Mound apples over applesauce, leaving a 1-inch border. Fold dough up and over apples, making a crease or fold every 1 to 2 inches to enclose fruit and prevent juices from seeping out. Refrigerate for 30 minutes.
Lightly beat egg to make egg wash. Brush edges of dough with egg wash, and sprinkle with sugar. Bake until apples are tender and crust is golden brown, about 30 minutes.