- Pastry Dough:
- 4 1/2 cups all-purpose flour
- 1 1/4 cups white sugar
- 1/4 teaspoon salt
- 1 1/8 cups unsalted butter
- 4 eggs, beaten
- 2 teaspoons vanilla extract
- Apple Filling:
- 4 Granny Smith apples - peeled, cored and chopped
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup chopped walnuts
- 4 ounces apricot jam (if using jam, use less sugar) (optional)
- In a large bowl, mix together flour, 1 1/4 cups sugar, and salt. Cut in butter until mixture is crumbly. Mix in eggs and vanilla extract until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day.
- While the dough is chilling, prepare the apple filling.
- In a medium bowl, toss diced apples with sugar and cinnamon. Mix in walnuts.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 3-inch tart pans. Remove tart dough from the refrigerator and let it stand at room temperature for 30 minutes before rolling out.
- Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6-inch circle, and carefully fit one circle into each tart pan.
- Spoon an equal amount of apple mixture into each tart pan. Fold pastry over filling. Place filled tarts on a baking sheet.
- Bake in preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts, if desired.
04/19/2018
recipepes.com
Fresh Apple Tarts, recipe
PT15M
PT1H
5
455 calories
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