This recipe is adapted from Jacques Pepin. I just love how it yields four smaller tarts. I love an individual dessert so much! This is one of the most classic apple recipes I make!
Makes 4 individual tarts
3 large baking apples, cored, peeled if desired, and sliced into 3/4-inch wedges
3/4 cup all purpose flour
3/4 cup whole wheat flour
Pinch of salt
1 1/2 sticks cold unsalted butter, plus 2 tablespoons melted butter
1/3 cup ice water
3 tablespoons granulated sugar
2 tablespoons sanding sugar
1/4 cup apple preserves, melted and strained if desired
- Preheat oven to 400 ̊F.
- In a food processor, pulse the flour with the salt. Add the butter and pulse 10 times or until the butter is the size of peas. Sprinkle the ice water over mixture and process until just moistened and dough begins to form into a ball. Transfer to a lightly floured work surface and knead to ensure moisture is evenly distributed.
- Divide the dough into four equal portions and form into flattened disks. Roll each portion of dough into a rough circle (need not be perfect). Transfer dough to a parchment-lined baking sheet.
- In a large bowl, mix apples and sugar by hand. Arrange apples in an overlapping spiral pattern in the center of each round of dough, leaving at least one inch of dough around the outside. Fold dough toward center of tart to create a rustic edge (dough will not cover tart completely). Chill for ten minutes; brush apples and dough with melted butter. Sprinkle with sanding sugar. Bake for about 45 minutes or until apples are soft and bubbling and dough is golden brown. Cover with foil if dough begins to brown too quickly while cooking.
- Remove from oven and spoon preserves over apples.
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