Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Roasted-Apple Tartlets 3.2 (6) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs 10 mins Total Time: 4 hrs Yield: 6 Roasted fruit filling and a glaze of apricot jam add an unexpected twist to ordinary apple pie. Ingredients For the Crusts 1 ¼ cups all-purpose flour, plus more for surface ½ teaspoon sugar Salt 1 stick cold unsalted butter, cut into small pieces ¼ cup ice water For the Filling 2 Granny Smith or other firm apples ¼ cup sugar 2 tablespoons fresh breadcrumbs 1 tablespoon plus 1 ½ teaspoons Calvados or other apple brandy 1 teaspoon fresh lemon juice 1 teaspoon all-purpose flour Salt For Assembling 3 Granny Smith or other firm apples 2 teaspoons fresh lemon juice 4 tablespoons unsalted butter, melted 3 tablespoons sugar ¼ cup apricot jam, warmed and strained Directions Make the crusts: Pulse flour, sugar, and 1/2 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to hold together (it should not be wet or sticky). Press dough into a disk, and wrap in plastic. Refrigerate for 30 minutes. Set six 4-inch tart rings on a parchment-lined baking sheet. Roll out dough to 1/4-inch thickness on a lightly floured surface. Cut out six 5 1/2-inch circles, rerolling scraps as needed. Press dough into bottoms and up sides of tart rings, patching any holes or tears, leaving an overhang at the top of each. Trim excess dough flush with edges of rings using a knife. Refrigerate until firm, at least 1 hour or overnight. Meanwhile, preheat oven to 350 degrees. Make the filling: Peel, core, and slice each apple into 8 wedges. Toss with sugar, breadcrumbs, Calvados, lemon juice, flour, and a pinch of salt. Spread evenly on a rimmed baking sheet, and bake for 20 minutes. Stir apples, and bake until very soft and caramelized around the edges, 15 to 20 minutes more. Scrape into a bowl, and roughly mash. Let cool. Assemble the tartlets: Peel, core, and quarter 1 apple. Core and quarter remaining 2 apples. Thinly slice all apples using a mandoline or a very sharp knife. Toss peeled and unpeeled apples separately with lemon juice. Spread 2 tablespoons mashed apple onto bottom of each tart shell. Fan peeled apple slices on top of mash; brush with half the butter, and sprinkle with half the sugar. Repeat with unpeeled apples and remaining butter and sugar. Bake until apples are golden brown around the edges, about 1 hour, 5 minutes. Brush tops with jam. Let cool slightly. Cook's Notes Make ahead: Dough can be frozen for up to 1 month. Thaw before using. Rate it Print