You may also like
Categories:
dough flour sugar salt unsalted butter cream cheese water apple filling apples apples sugar sugar ground cinnamon egg whites
Viewed: 25 - Published at: 3 years agoIngredients
- Tart Dough
- 1 1/4 cups unbleached all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon table salt
- 8 tablespoons unsalted butter (1 stick), cold, cut into 1/2-inch pieces
- 4 ounces cream cheese (cold), cut into 1/2-inch pieces
- 2 teaspoons lemon juice from 1 lemon
- 1 - 2 tablespoons ice water
- Apple Filling
- 1 1/4 pounds Granny Smith apples (about 3 medium)
- 1 1/4 pounds McIntosh apples (about 3 medium)
- 2 tablespoons lemon juice from 1 lemon
- 1/4 cup granulated sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 2 egg whites , beaten lightly
Method
- Place disks in single layer on flat dinner plate, wrap plate in plastic, & refrigerate until firm, about 30 mins (can be refrig up to 2 days).
- 3. Remove dough from refrig (if refrigd longer than 30 mins, let stand at room temp until soft). Working one at a time, roll out disks between 2 sheets of lightly floured parchment paper into circles approximately 6 ins wide. Remove top layer of parchment; trim bottom layer of parchment into rectangles about 2 ins larger than dough. Stack rectangles with parchment on plate; cover plate with plastic wrap & refrig while preparing fruit.
- 4. Adjust one oven rack to highest position & other rack to lowest position; heat oven to 400°. Peel, core, & cut apples into 1/4-in-thick slices & toss with lemon juice, 1/4C sugar, & cinnamon. Arrange parchment-lined dough rounds in single layer on work surface. Arrange about 1 cup apple slices, thick edges out, in circular mound, leaving 1-in border of dough. Fold dough border up over filling, pleating dough to fit snugly around apples. With cupped hands, gently press dough to filling, reinforcing shape & compacting apples. Using parchment lining, slide 3 tartlets onto each of 2 cookie sheets.
- 5. Bake tartlets until pale golden brown, about 15 mins. Brush crust with beaten egg whites & sprinkle apples with remaining 2 Ts sugar. Return tartlets to oven, switching positions of cookie sheets; bake until crust is deep golden brown & apples are tender, about 15 mins longer. Cool tartlets on cookie sheets 5 mins; using wide metal spatula, remove from parchment & transfer to cooling rack. Cool additional 5 mins; serve.
