Fresh Apple Tarts

Recipe View 1 hrs 20 mins Make the Dough (20 minutes + 1 hour chilling): In a large bowl, whisk together flour, granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the beaten eggs and vanilla extract. Mix until the dough just comes together into a ball. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.

Recipe View 15 mins Prepare the Filling (15 minutes): In a medium bowl, gently toss the chopped apples with brown sugar and ground cinnamon. Stir in the chopped walnuts or pecans.

Recipe View 45 mins Preheat and Prepare (15 minutes): Preheat your oven to 350°F (175°C). Lightly grease sixteen 3-inch tart pans with butter or cooking spray. Remove the chilled dough from the refrigerator and let it sit at room temperature for about 30 minutes to soften slightly, making it easier to roll.

Recipe View 30 mins Assemble the Tarts (30 minutes): Lightly flour a clean work surface. Gently knead the dough a few times. Divide the dough into 16 equal portions. Roll each portion into a 6-inch circle. Carefully press each circle of dough into a prepared tart pan, ensuring it fits snugly against the bottom and sides. Spoon an equal amount of the apple filling into each tart pan. Fold the pastry edges over the filling, creating a rustic look.

Recipe View 30 mins Bake the Tarts (30 minutes): Place the filled tarts onto a baking sheet. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly and tender.

Recipe View 5 mins Glaze (5 minutes): While the tarts are baking, melt the apricot jam in a small saucepan over low heat, or in the microwave in 30-second intervals, until smooth. Once the tarts are out of the oven, brush the melted apricot jam over the warm tarts for a glossy finish (optional).