These tartlets are rustic and easy, with a simple pastry base topped with thinly sliced apples, crunchy sugar, and a sprinkle of cinnamon.
For the Pastry Dough:
- 1 cup all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1/4 cup cold water
For the Toppings:
- 3 apples (Honeycrisp, Gala, or Fuji are preferable options for baking)
- Juice of 1/2 lemon
- 1/3 cup turbinado sugar
- 2 teaspoons cinnamon
For the Pastry Crust:
- Whisk together the flour and salt in a large bowl.
- Using a pastry cutter, cut the butter into the mixture until it is broken into pea-sized pieces all coated in flour.
- Add water, and use your hands to softly knead until a dough forms, adding more flour if needed. Do not over-knead the dough.
- Form the dough into a disc and cover in plastic wrap. Refrigerate for about 45 minutes to 1 hour, until the butter has re-hardened.
To Assemble and Bake:
- Preheat oven to 350°F. Remove the dough from the refrigerator and let sit at room temperature for 5-10 minutes.
- Roll pastry dough out on a floured surface until is 1/8 inch thick. Cut out circles using a cookie or biscuit cutter that is about 3 to 3 1/2 inches in diameter.
- Quarter the apples and cut into thin, even slices. Arrange in any design you prefer, such as a fan. Lightly brush the exposed flesh of the apples with lemon juice.
- Arrange apple slices on top of dough rounds. Sprinkle the top of the apples and the exposed pastry with turbinado sugar and cinnamon.
- Bake for 30-45 minutes, until the pastry turns lightly golden brown and the apples have shriveled slightly. Serve warm.
- Category: Tarts
- Method: Baking
- Cuisine: Dessert
Keywords: apple, tart, tartlet, pastry, cinnamon, fall