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.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

80 Ratings
  • 5 star values: 10
  • 4 star values: 11
  • 3 star values: 28
  • 2 star values: 27
  • 1 star values: 4
Rating: 5 stars
I loved this recipe. It's not super sweet. It doesn't have all that glob of syrupy stuff in it. It's just simple deliciously sweet and just enough tart. My family never again wanted apple pie after they tried these. Is been our family favorite ever since.