Doughnut Love: Rustic Apple Tarts
Individual Rustic Apple Tarts
Susan Ott, Doughnut Love
Makes 3 Tarts
1 9” pie crust
1/3 cup sugar
1 tsp cinnamon
¼ tsp salt
2 Tbsp butter
Caramel Sundae Topping (optional)
1. Preheat the oven to 400. Divide pie crust into 3 pieces; roll each piece out into approx. a 5” circle. Place onto a parchment-lined baking sheet.
2. Thinly slice apples; place in a bowl. Add sugar, cinnamon, & salt and mix well.
3. Spoon the apple mixture onto the center of each crust. Dot the fillings with butter.
4. Fold the crust up over the apples around the perimeter, leaving an exposed circle of apples in the middle.
5. Whisk the egg with 1 Tbsp of water; brush the egg wash over the folded crusts and sprinkle with turbinado sugar.
6. Bake for 20-25 mins until lightly browned. Remove from oven and drizzle with caramel topping, if desired.
Butter Crust (Food Processor Method)
Makes one 9” crust
1 cup AP flour
1 Tbsp sugar
1/8 tsp salt
½ cup (1 stick) butter, chilled and cut into pieces
1 ½ Tbsp ice water
½ tsp vanilla extract
1. Place the flour, sugar, and salt into the bowl of a food processor fitted with a metal blade. Pulse to combine.*
2. Add the butter and pulse until crumbly. Add the water and vanilla, and pulse just until the dough comes together.*
3. Place the dough in plastic wrap, form a disk, and chill in the fridge for 15 mins.
4. Roll out the dough onto a floured surface into approximately a 12” circle, about ¼”-1/8” thick. Transfer to pie plate and assemble pie as directed.
*If you don’t have a food processor, you can combine the ingredients in the order above in a bowl with a pastry blender, fork, or two knives in a cutting motion.