Valentine’s Day is on its way. Are you ready? Are you going to a fancy restaurant, or do you plan on cooking for your loved one? If the latter, then don’t forget the sweet stuff. Honeycrisp Apple Tartlets are a really nice treat that you can share cuddled up next to each other. Serve with ice cream and a cute smile.
Honeycrisp Apple Tartlets are a combination of sweet rich pastry and apples tossed in flour, sugar, lemon juice and a touch of salt. That’s it! It really cannot be easier.
Honeycrisp apples are as sweet, as they are tart and when cooked, they retain the flavors added to them. They’re firm but soften nicely when cooked making them great for tarts and pies.
I often hear people bemoaning the virtues of Valentine’s Day, but I think it’s nice for couples to have a day when they take time out for each other. If you and your partner enjoy cooking together, this recipe is for you. One can work on the pastry while the other prepares the apples, then come together to finish off and place in the oven. You’ll have fun toiling in the kitchen together making these Honeycrisp Apple Tartlets, and your reward will be these great tasting treats you created.
I shared my batch of tartlets with friends and they were a hit. The juice of the marinated apples sizzled as they came out of the oven. As soon as it was possible to handle them, I transferred them to a bowl and topped them with ice cream – yum man!
Honeycrisp Apple Tartlets
- 1 egg
- 2 tbsp heavy cream
- 1 1/2 cup all-purpose flour
- 1/3 cup powdered sugar
- 1/2 tsp fine salt
- 8 tbsp unsalted butter cut into 1 tbsp chunks
- 8 honeycrisp apples peeled, cored and sliced
- 2 tbsp all-purpose flour
- 3 tbsp cane sugar
- 1/4 cup lemon juice
- 1/2 tsp fine salt
Equipment & Utensils
- Food processor
- Rolling pin
- 8-10 x 5 inch tartlet pans with removable base
- Parchment paper
- Pie weights
- Large baking sheet
- Whisk together egg and heavy cream and set aside.
- Place flour, sugar and salt in food processor and mix.
- Turn food processor off then add butter.
- Pulse 10-15 times until butter and flour mixture turns into cornmeal consistency.
- Turn food processor on low then slowly add egg mixture.
- Remove from food processor when 2/3 of ingredients forms a dough.
- Sprinkle flour over a clean dry area then tip dough mixture out onto it.
- Knead dough into a mound then pat into a circle.
- Wrap pastry in plastic wrap and place in the fridge for 30 minutes.
- Using the base of one of the tartlet pans, cut out circles of parchment paper to be placed on the base of each tartlet pan, then set aside.
- Remove pastry from fridge.
- Rub butter all over the inside of each tartlet pan and set aside.
- Sprinkle flour over a clean dry area then roll pastry out, keeping its circular shape, until the diameter measures approx. 14 inches.
- Using one tartlet pan score around it with a knife making sure to allow extra so that the pastry hangs over the tartlet pan.
- Repeat until you have used up all of the pastry.
- Place pastry sections into each tartlet pan making sure to carefully push pastry into base.
- Roll rolling pin over the top of the tartlet pan to remove the excess pastry.
- Form another circular mound with the excess and leftover dough.
- Roll dough out to similar thickness as previous batch and repeat instruction 14-17
- Place parchment paper circles on top of pastry in each tartlet pan, then place as many pie weights that can fit on top.
- Place tartlet pans on a large baking sheet and bake blind in a preheated oven at 350 for approx. 30 minutes until pastry begins to golden.
- Place apple slices into a large bowl then add flour, sugar, lemon juice and salt, and toss until each apple slice is coated.
- Fill tart pans with apple, starting from the outside and working inward to the center. Layer each apple slice, one overlapping the other just a little. Continue until you get to the center, then push two-three slices into the center, more if needed.
- Don't waste leftover juices from apple marinade, drizzle over top of apples
- Place into a preheated oven at 375 until apples are a touch golden - approx. 20 minutes.
- Allow to cool, then room from pans and serve with vanilla ice cream.