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These apple tarts are easy to make and bake.
Ingredients
Apple Filling
- 4 Granny Smith apples – peeled, cored, and chopped
- ¼ cup brown sugar
- ¼ teaspoon ground cinnamon
- ½ cup chopped walnuts
- 4 ounces apricot jam (if using jam, use less sugar) (Optional)
Pastry Dough
- 4 ½ cups all-purpose flour
- 1 ¼ cups white sugar
- ¼ teaspoon salt
- cup plus 1 tablespoon unsalted butter
- 4 eggs, beaten
- 2 teaspoons vanilla extract
Directions
Step 1
Make the dough: In a large bowl, mix together flour, sugar, and salt. Cut in butter until mixture is crumbly. Add eggs and vanilla and mix until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day.
Step 2
While the dough is chilling, make the filling: In a medium bowl, toss apples with sugar and cinnamon. Mix in walnuts.
Step 3
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease sixteen 3-inch tart pans. Remove the dough from the refrigerator and let stand at room temperature for 30 minutes before rolling out.
Step 4
Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6-inch circle.
Step 5
Carefully fit one circle into each tart pan. Spoon an equal amount of filling into each tart pan. Fold pastry edges over filling. Place filled tarts onto a baking sheet.
Step 6
Bake in the preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts if desired.
Tips
White sugar may be used in place of brown sugar.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 388 | |
| % Daily Value * | |
| Total Fat16g | 21% |
| Saturated Fat8g | 42% |
| Cholesterol79mg | 26% |
| Sodium60mg | 3% |
| Total Carbohydrate56g | 20% |
| Dietary Fiber2g | 8% |
| Total Sugars26g | |
| Protein6g | |
| Vitamin C2mg | 12% |
| Calcium26mg | 2% |
| Iron2mg | 12% |
| Potassium122mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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this is the best apple tart i have ever had
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I liked this recipe but I made a lot of changes. I used pecans, apples, brown sugar and maple syrup. I also used prepared tart shells and just pulled up the edges to make them fold over. They were a hit at my meeting.
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I thought these were lovely. Did not find the dough hard to work with, but then I often add more or less flour depending on how dry or sticky it is (usually need to add a little more).
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I think part of the problem some of the users here have is because the recipe does not tell you to keep the butter as cold as possible – this is the clue to any great pie crust – butter should stay cold, cold, cold. The best thing to do is mix all the ingredients lightly then balling it up and letting the crust sit in the fridge (to get the butter cold again) and then quickly work the crust for the tart. Doing this the crust worked fine and tasted great.
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Having just made this recipe for the second time, I’m wondering if this isn’t actually my favourite pie crust.
Here’s my original review from a couple of months ago:
I was very happy with these tarts, and I only made two minor changes to the recipe: I didn’t have unsalted butter so I just didn’t add the extra salt and I used maple sugar instead of brown sugar, but since the flavour didn’t really come through next time I probably just use brown sugar. I should note that I did have to flour up the work surface and the rolling pin pretty well to keep the dough from getting to sticky, but otherwise it was great! -
I didn’t make the pie crust, since I had a crust in the freezer I wanted to use up, so I’m not rating the crust today. I also didn’t use a top crust as a result. This is a nice little recipe for apple tarts. I just made one apple tart instead of several. My only complaint is that the apples take a while to bake down and I’d like a little more sauce or something with it, but otherwise this is a nice recipe. When I am out of pie crusts, I’ll try the crust and top crust from this recipe. Thanks for the recipe!
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What a great tart. Very pretty and easy to make. I used some allspice and nutmeg along with the cinnamon. Thanks for sharing.
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This was a huge hit in my family, I’ve cooked this twice and my husband gobbles them right up!
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Excellent flavor and easy to make.
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I used two teaspoons apple pie spice, one teaspoon arrowroot, left the peel on the apples and I used store bought rolled pie crust. I tossed the ingredients and used a 6 inch cake cutter to cut the tarts. I cut the excess dough into strips and latticed across the top of the tart. I covered the tarts with parchment after 15min and I increased the cooking time 10 minutes. I made 6 tarts. Easy mix..
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Didn’t make the pastry, but the apple part of recipe was Yummy!
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