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Tuesday, October 8, 2013

Apple Tartlets

There's nothing like the beautifully red color of an apple picked ripe in the autumn. My grandparents have a whole bunch of apple trees, so I decided to go pick myself some and make a few rustic autumn tartlets. 

I decided to leave the skins on for an added touch of color. They also had a good texture to the pies.

These are perfect for a small dinner party as they are a portion sized delicious treat that is easy to make and looks much more personal than a single large pie. Decorate each slightly differently for added appeal.

I always use this pie crust recipe and adjust the ingredients depending on how much dough I need. 

As for the apple filling:


4 ripe red apples (for 6 tartlets)
1 teaspoon cinnamon
1 tablespoon sugar
1 lemon


• Roll the chilled dough out and cut with a large mug or bowl (check the size to your tartlet pans).
• Fit the dough into the pans and refrigerate.
• Slice the apples in paper thin strips (if you want to do the intricate fan decorated ones, the thinner the better).
• Mix all the ingredients above with the apples.
• Decorate apples in tart shells however you would like.
• Bake at 375ยบ for about 20 minutes (or until the crust and apples are golden). If you overcook the crust will be hard, so take them out right when they get golden.

Bon Appetit!

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