Go Back
Print Recipe

Honeycrisp Apple Tartlets

Prep Time1 hour 10 minutes
Cook Time50 minutes
Total Time2 hours
Servings: 8 -10

Ingredients

Pastry

  • 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

Tarts

  • 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

Instructions

Pastry

  • 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.

    Tarts

    • 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.