Mean Chef's Apple Rustic Tarts

Total Time
Prep 30 mins
Cook 30 mins

I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted it on Dec 11, 2003. His comments: "A great individual dessert. Easy to prepare."

Ingredients Nutrition


  1. For the Streusel: In a food processor fitted with a steel blade or by hand with pastry cutter, combine ingredients into a coarse meal- Set aside.
  2. To prepare dough: In a food processor fitted with the steel blade or by hand with a pastry cutter, combine ingredients in a bowl until mixture just comes together.
  3. Turn dough out onto a lightly floured surface.
  4. Gather into a ball, wrap in plastic wrap and chill until firm, at least 2 hours.
  5. To assemble tarts: Line a baking sheet with parchment paper.
  6. Lightly dust a work surface and rolling pin with flour.
  7. Roll chilled dough to about 1/8-inch thickness; cut into eight 5-inch circles.
  8. Gather scraps together and reroll dough if necessary.
  9. Spoon 1 tablespoon applesauce onto each circle.
  10. Mound 1/3 cup apples over applesauce.
  11. Taking opposite sides of the dough of each pie, gently stretch each side up and over the filling, pressing dough together at the center.
  12. Continue to work around the pie, repeating this process with other sections, ensuring that dough will not unfold and open during the baking process.
  13. Preheat oven to 375*F.
  14. Place pies at least 2 inches apart on baking sheets.
  15. Mound 1/3 cup streusel on top of each pie.
  16. Bake until the crust is golden brown, about 30 minutes.
  17. Rustic Tarts should be served warm.
Most Helpful

Instead of making 8 individual tarts, I made 4 pies in individual ramekins. This worked just as well. I live in the tropics and my kitchen does not have aircon so chilling the dough is a bit pointless and rolling is a difficult exercise. I just pressed the appropriate amounts into the ramekins but made sure that it still covered the filling as in the original recipe. This recipe was a big hit for dessert. Thank you Mean Chef!

Missy Wombat February 01, 2004