Individual Cinnamon-Apple Tarts
You can also try these tarts with firm, ripe pears instead of apples.
Everyday Food, March 2010
- Prep Time 30 minutes
- Total Time 1 hour plus resting
- Yield Makes 4
- 1 tablespoon all-purpose flour, plus more for work surface
- 1/2 recipe Basic Pizza Dough (http://www.marthastewart.com/283371/basic-pizza-dough), or 1 pound store-bought pizza dough, thawed if frozen
- 1/2 cup unsalted butter (1 stick), room temperature, cut into pieces
- 1 tablespoon fresh lemon juice
- 2 tablespoons light-brown sugar
- 1/4 teaspoon coarse salt
- 1/4 plus 1/8 teaspoon ground cinnamon
- 2 Granny Smith apples, peeled, cored, and very thinly sliced
- 1 large egg yolk
- 1 teaspoon granulated sugar
- Ice cream (optional), for serving
- On a floured work surface, roll dough to a 6-by-14-inch rectangle. Dot upper two-thirds of dough with butter and fold dough in thirds, like a letter, starting with the unbuttered portion. Roll dough to a 6-by-14-inch rectangle; refrigerate on a baking sheet until firm, 1 hour (or up to 1 day). Cut dough crosswise into 4 equal rectangles. Place dough on sheet lined with parchment.
- Preheat oven to 375 degrees. In a large bowl, gently toss together lemon juice, flour, brown sugar, salt, 1/4 teaspoon cinnamon, and apples. Leaving a 1/2-inch border, arrange apples over dough, overlapping slightly.
- In a small bowl, combine egg yolk with 1 teaspoon water. In another small bowl, combine granulated sugar and 1/8 teaspoon cinnamon. Brush edges of dough with egg wash and sprinkle them with cinnamon-sugar mixture. Bake until crust is golden brown and apples are soft, 30 to 35 minutes. Serve warm, topped with ice cream if desired.
For a brunch pastry, cut doughs in half before adding apples; serve with sweetened yogurt.
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