These tartlets are the perfect seasonal pairing for an afternoon cup of tea or coffee.
by Patty Price
- 3 lbs (7-8 apples) Granny Smith Apples
- ⅓ cup sugar
- ½ cup water
- 2 lemon slices, plus 1 tablespoon of lemon juice to sprinkle on sliced apples
- 2 cups sifted all purpose flour
- 1 & ¼ cups sugar
- 10 tablespoons unsalted butter
- 2 egg yolks
- 1 & ½ teaspoons baking powder
- 3 tablespoons sugar
- ½ teaspoon ground cinnamon, mix the cinnamon and sugar together
- 1 tablespoon unsalted butter
- Peel and slice the apples, sprinkle with tablespoon of lemon juice. Simmer the apple slices in the water with sugar and lemon slices. Cook until just tender, don't overcook as apple slices will become mushy.
- Drain off any leftover liquid, cool and remove lemon slices.
- preheat the oven to 350F and spray 6 4" tartlet pans with baking spray, place on parchment lined baking sheet
- Mix together flour, sugar and baking powder.
- Cut in the 10 tablespoons of butter with pastry blender or hands, until the mixture is crumbly.
- Mix in the egg yolks.
- Reserve 1 cup of the pastry mixture for the crumb topping.
- Divide up the remaining pastry mixture, evenly press into the bottoms and up the sides of the tartlet pans.
- Fill each tartlet with apple slices and top with the reserved pastry (crumb topping) mixture.
- Dot each tartlet with butter and sprinkle with the sugar and cinnamon.
- Bake for 45 minutes or until golden brown.
- Cool on the baking sheet until cool enough to handle, about 10 minutes.
- Remove the side rings and continue cooling until cool enough to remove the tartlet pan bottoms, continue to cool.
- Serve slightly warm, vanilla ice cream would be a good thing.
Patty Price is a former assistant pastry chef at Bizou (currently CoCo500) who was previously recognized for her signature dessert by The New York Times. She also spent time learning classic French cooking techniques at a three-star Michelin restaurant in France which she incorporates into her personal food blog, Patty's Food. Inspired by the diversity of seasonal vegetables, fruits and herbs available locally in the San Francisco Bay Area, Patty hopes to inspire her readers to cook seasonally and try new recipes.