I often have to remind myself not to buy too many apples but I still get carried away and overstocked them. I usually used them in juice but my doctor advised me to cut back on that as it is better to eat them than juicing it. Since I still have a big bag in the fridge and I need to clear them up before I fly back to Malaysia I decided to peel them all and cook it down. With 10 large apples I managed to cook it down to 4 cups. This recipe makes about 20 medium size tartlets and I share them with my zumba buddies. These mini tartlets are the perfect little dessert.
Ingredients for apple filling:
10 large granny smith apples
1 ¼ cups sugar – more if you like it sweeter
1 tsp cinnamon
Juice of a lemon
1. Peeled, cored and cut apples into cubes. Heat up a large 5 quart pot and add in the apple, lemon juice and sugar. Cook down the apple until soft and juice thickens.
2. Add in the cinnamon and stir well. Remove from heat and set it aside to cool.
Ingredients for Pastry:
3 cups flour
2 stick/227 gram cold butter – cut into small cubes
3 tbsp sugar
1 tsp baking powder
1 tsp salt 1 egg - beaten
3-4 tbsp cold water
Egg wash: 1 egg - beaten
1. Place the flour, sugar, baking powder and salt in a large bowl. Whisk to combine all ingredients. Add the butter, and using a pastry blender or your hands, cut the butter into the flour or rub it together until the mixture resembles coarse meal.
2. Add in egg and 1-2 tbsp of cold water. Mix until the dough begins to come together. If the mixture seems too dry and crumbly, add water a tablespoon at a time.
3. Turn the dough out onto a lightly floured surface and knead just until combined [do not overwork the dough]. Shape the dough into a disc, and cover in plastic wrap. Refrigerate the dough for about 30 minutes.
4. Get ready 2 muffin pans. Greased it lightly with some butter. Remove the dough from the fridge, roll it out the dough, cut out the dough using 3 ½ “diameter round cookies cutter.
5. Press the dough into the muffin pan. Fill it up with 1 – 1 ½ tbsp of the apple filling. Roll out the leftover dough, cut it into strips and forming a crisscross or lattice pattern on top of the tartlets. Cut off any excess dough.
6. Brush the dough strips, the edges of the tartlets with egg wash. Bake the tartlets in a pre-heated 350 degree F oven until the top turns golden brown; about 30 to 40 minutes (depend on your oven).
7. Remove from the oven, and allow the tart to cool on a wire rack for 5 to 10 minutes before removing it from the pan.
8. Serve warm or at room temperature.