web analytics

::cooking for two:: Apple Tartlets

What was I saying about Fall? How it is awesome? Here’s my problem. Autumn makes me want to make apple pie. There are two of us. Now, normally if I bake a pie, I will try and get another couple to come hang out with us (It is really hard when you are offering homemade pie). But who am I kidding, that is still only half the pie eaten. I recognize that my sharing abilities are lacking as my appetite (belly) is growing. Maybe a whole pie isn’t the way to go right now. A tartlet however… Ok so it is still probably as much butter as I would have consumed eating half the pie, but think of all the sugar I am saving. And far less flour. Give yourself some extra planning time for this recipe as you need to chill the dough for an hour.

What You Need
Dough
Step One

3/4 cup all purpose flour
1/4 tsp salt
Step Two
5 Tbsp chilled unsalted butter (cut into 1/4″ pieces)
2-3 Tbsp ice water
Filling
Step Three

1 tart apple (I used a Granny Smith)
1 sweet apple (I used a Fuji)
3 Tbsp sugar
1 tsp fresh lemon juice
pinches cinnamon and nutmeg to taste
Step Four
1 egg white, lightly beaten
1 Tbsp unsalted butter (cut into 1/4″ pieces)

In a small food processor combine the flour and salt. Sprinkle the cut up butter pieces on top and pulse until the mixture resembles coarse cornmeal. Continue to pulse as you slowly add the water until the dough comes together.

Divide the dough into two and flatten each into a 3″ disc on plastic wrap. Wrap tightly and leave in the fridge for an hour.

I started the apples while the dough was in the fridge, but I like to let them sit in the seasoning for a while, so maybe it is just me. You’ll need the oven preheated to 400F, and mine takes FOREVER, so by the time I am done slicing apples, I need to set that as well.

Slice the apples into 1/4″ slices. Combine all step three ingredients in a bowl.

Before rolling out the dough, let it sit on the counter for about 10 minutes. Roll onto parchment paper to about 7″ in diameter. TIP: Rolling between two sheets of parchment makes things a bit easier. Stack the apples in the center of the dough (about 1.5″ from the edge) building an apple tower. Fill the centers with extra apple pieces.

Fold the outer 1″ of dough up around the apples, pleating about every inch or so (see image). Brush the dough with egg white and dot the tops with butter.

Bake (on the parchment paper) for about 35-40 minutes until the crust is golden brown and the apples are tender. Cool for at least 15 minutes before serving.

I would highly recommend some home made whipped cream to go on top. Not too sweet, and it will be a perfect dessert for two. One more evening helped out by America’s Test Kitchen’s Cooking for Two Annual.

Related Posts with Thumbnails

Leave a Reply

Your email address will not be published. Required fields are marked *