1large apple or 2 small applesI used a Gala apple, peeled cored and sliced into 1/4 inch slices
2Tablespoonsapricot jammore if desired, melted
All butter Pie crust
All Butter Pie Crust
1 1/4cupall purpose flour
1/2cupbutterput the butter in the freezer long enough to get very cold, then grate it , return it to the freezer til your ready to use it. It incorporates into the flour faster and more evenly grated
1/4cupvery cold water ( you can also put this in the freezer til it has ice crystals on it
Roll the all butter pie crust out as if you were making a 9 inch pie. Cut circles out of the dough, gather left over dough into a ball, reroll the dough and cut as many circles as you can from it. Place the circles on a parchment paper lined cookie sheet, refrigerate at least 30 minutes.
Place the sliced apples into a bowl, add lemon juice and sugar, toss to coat.
Place applesauce onto the dough leaving an inch around the edges of the dough without applesauce. Place 3 slices of apples on top of the applesauce. Sprinkle lightly with cinnamon. Fold the edges of the dough over the filling, crimping where needed and leaving the center open.
Bake tarts about 40 minutes, or until apples slices are tender and pie crust is light brown. Remove the tarts from the oven. Brush the melted apricot jam over the tarts. Cool on a wire right. .
All Butter Pie Crust Directions
In a large bowl, combine flour and salt. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Press the dough together, form into a flat disk, wrap in plastic and refrigerate for at least 1 hour or overnight.
I have mixed the flour and salt in a bowl and put it in the freezer as well. having all the ingredients very cold is the key to making this butter crust.
The ingredient amounts for the tarts will vary according to the size of tart you make.