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Individual Cinnamon-Apple Tarts

Individual Cinnamon-Apple Tarts

You can also try these tarts with firm, ripe pears instead of apples.

Everyday Food, March 2010 http://www.marthastewart.com/340931/individual-cinnamon-apple-tarts
3.09375
Rated
61.875100(32)32
  • Prep Time 30 minutes
  • Total Time 1 hour plus resting
  • Yield Makes 4

Ingredients

    • 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

Directions

  1. 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.
  2. 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.
  3. 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.

Cook's Note

For a brunch pastry, cut doughs in half before adding apples; serve with sweetened yogurt.

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