The pastry for these tarts is sweet and buttery and will melt in your mouth. This recipe makes 16 tart shells that are filled with a sweet mixture of apple, walnut and apricot jam. The edges of the dough are pulled up and over each tart and sealed before
INGREDIENTS (for 1 servings):
- 4 1/2 cups all-purpose flour
- 1 1/4 cups white sugar
- 1/4 teaspoon salt
- 1 1/8 cups unsalted butter
- 4 eggs, beaten
- 2 teaspoons vanilla extract
- 4 Granny Smith apples - peeled, cored and chopped
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup chopped walnuts
- 1/4 cup apricot jam (if using jam, use less suga (optional)
In a large bowl, mix together flour, 1 1/4 cups sugar, and salt. Cut in butter until mixture is crumbly. Mix in eggs and vanilla extract until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day. Remove from refrigerator and let dough stand at room temperature for 30 minutes before rolling out.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 3-inch tart pans.
Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6 inch circle, and carefully fit one circle into each tart pan.
In a medium bowl, toss apples with sugar and cinnamon. Mix in walnuts. Mix in jam if desired. Spoon an equal amount of apple mixture into each tart pan. Fold pastry over filling, seal edges, and cut steam vents in top.
Bake in preheated oven for 30 minutes, until golden brown.