Apple Tartlets
Serves: 8
 
Ingredients
  • 1 (14.1-ounce) packages refrigerated piecrust dough (2 sheets)
  • 3 cups (⅛-inch) sliced, cored Gala apples (approximately 3 medium apples)
  • 1 teaspoon fresh lemon zest
  • ½ tablespoon fresh lemon juice
  • ¼ cup granulated sugar
  • ¼ cup firmly packed light brown sugar
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground nutmeg
  • Garnish: melted apple jelly and Sweetened Whipped Cream (recipe follows)
Instructions
  1. Preheat oven to 425°. Spray 8 (4½×2½-inch) tartlet pans with baking spray with flour. Place pans on rimmed baking sheets.
  2. On a lightly floured surface, unroll each sheet of piecrust dough into a 12-inch round. Cut 4 (6½×4-inch) rectangles from each dough sheet, rerolling scraps once. Transfer dough rectangles to prepared tartlet pans and gently press into bottoms and up sides of pans. Trim excess dough. Using the large end of a chopstick, press dough into indentations in sides of tartlet pans.
  3. In a large bowl, stir together apples, lemon zest, and lemon juice.
  4. In a small bowl, stir together granulated sugar, brown sugar, flour, cardamom, and nutmeg. Pour sugar mixture over apple mixture, and gently toss together to coat apples.
  5. Working from a short end of each tartlet pan, shingle 9 apple slices in a single row, filling bottom of pan. Gently press to level. Turn pans 180°. Repeat process, layering apples and pressing, approximately 3 rows deep in each tartlet pan.
  6. Bake until apples soften and filling bubbles, 15 to 20 minutes. Let cool for at least 10 minutes before removing tartlets from pans.
  7. Brush tartlets with melted apple jelly until evenly coated, if desired. Let cool completely.
  8. Place Sweetened Whipped Cream in a piping bag fitted with a small open-star tip (Wilton #27). Holding piping bag in an upright fashion, pipe whipped cream stars in the corners of tartlets.
Notes
Make-Ahead Tip: Tartlets can be prepared up to 2 days in advance, placed in airtight containers, and refrigerated. Serve cold or at room temperature.
Recipe by TeaTime Magazine at https://teatimemagazine.com/apple-tartlets/