Today we're making tarts!
Well, I'm not sure if these are actually tarts, maybe more like pies. But I was really wanting to make tarts a few days ago, found this recipe, and...starting calling them that. (These are basically mini pies, though. And super, super delicious!!)
I really, really like this recipe. I'm not kidding when I say it might be one of my favorite things I've made, ever. No joke! I mean apples are soft, the caramel has melted, and the dough - oh, the dough! - it's so flaky and delicious and tastes store-bought, but in a good way. Plus, it takes very little time to make. Just chill it while you make your apple filling and cut up your caramels.
Plus, something fun about this recipe is how easy you can modify it and make it your own. Using the same dough recipe, you can customize your own filling! My friend thought fresh peaches in the summertime would be amazing (with cinnamon and nutmeg too!), and a s'mores tart would also be interesting. Then, of course, there's classic berry - some chopped up strawberries, raspberries, an blueberries would be heavenly! See what I mean? If you aren't in an apple-y mood, you can come up with your own fillings. I definitely want to try a peach filling sometime.
OK, I think we're good to go know that I've filled you with some extra information! Let's get to this recipe.
Apple "Pie" Tarts: (Makes about 15-18 tarts)
For the crust:
For the filling:
For the top:
For the dough:
Whisk together the flour, salt and baking powder in a large bowl. Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand. Next, stir in the sour cream, and turn the dough out onto a well-floured work surface. Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Knead and fold the dough until it is well combine. Then, wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.
For the filling/topping:
In a small bowl, combine the chopped-up apples, cinnamon, lemon juice, sugar, and flour. Stir to combine. Then unwrap and chop up your caramels in a small bowl and set aside. Next, crack and stir one egg in a small bowl. Add a few splashes of water and combine. (This is all in separate bowls).
Assemble the pies:
Preheat the oven to 425 degrees Fahrenheit. Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a large circle.
Using a circular cookie-cutter or cup, (see pictures), cut out as many circles as possible. Roll out the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. (You should have about 30 for 15 pies).
Place six of the dough circles on a baking sheet.
Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling. Top the apple filling with a portion of the chopped caramels (I did about 3-4 little pieces each) and a pinch of sea salt. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie. (See picture if you're having trouble; below).
Brush each pie with the egg wash using a pastry brush. Then, using a sharp knife, cut two or three vents on the top of each pie. Bake the pies for about 10-15 minutes, or until they're golden-brown.
Remove the pies from the oven and allow them to rest for 10 minutes before serving. Repeat the filling and baking process with the remaining dough circles.
Serve and eat! Enjoy!! :)
Pictures by: Ashley
Recipe by: Kelly Senyei at justataste.com
Left to right, top to bottom: Rolling out the dough. Apple/cinnamon/lemon juice filling. Cutting out the circles for the pies. The uncooked filling topped with caramels, about to go in the oven. Putting the top of the tarts, and using a fork to press the dough together. The finished product!
I'm Ashley, a food-loving, Michigan dweller, 14-year-old writer and the founder of Green Teen!