Serves: 6
INGREDIENTS
- ˝ recipe of pie shell, tart shell or puff pastry
- 4 Granny Smith apples
- 4 tablespoons granulated cane sugar
- 1 large or extra large egg, beaten
- 3-4 tablespoons cold, unsalted, sweet cream butter
- 4 tablespoons apple sauce
DIRECTIONS
- Roll out the dough out to approximately 1/8 of an inch thick.
- Cut out 6 round tart shells with any mold, preferably with a 6 inch diameter.
- Place the cut out dough rounds on a sheet pan, prick them with a fork 3-4 times and put in the refrigerator to chill.
- Pre-heat the oven to 425 degrees.
- Peel the apples, core and quarter them, and then cut them into slices.
- Spread 1 tablespoon of applesauce on each dough round.
- Place the apple slices in a circular, slightly overlapping pattern on top of the dough rounds that have been spread with the sauce and sprinkle with granulated cane sugar.
- Slice the cold butter and place on top of the sugar-dusted apples.
- Bake in the preheated oven for about 20 minutes until the apples are tender and the crust is golden brown and crisp.
Chef’s Note: Do not under-cook. The mini-tarts have to have color so you know the sugar and butter have caramelized. These tarts taste best if they are served hot.
