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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."
Streusel yields 3 cups
- 236.59 ml unbleached all-purpose flour
- 236.59 ml granulated sugar
- 226.79 g unsalted butter, cut into small pieces and frozen
- 8 granny smith apples, cored, peeled and cut into 1/2 inch cubes, about 4 cups (2 pounds)
- 118.29 ml unsweetened applesauce
Rustic pie dough
- 473.18 ml unbleached all-purpose flour, plus extra for dusting
- 59.14 ml granulated sugar
- 226.79 g unsalted butter, chilled, cut into small pieces
- 14.79 ml pure vanilla extract
- 29.58 ml water
- 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.
- 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.
- Turn dough out onto a lightly floured surface.
- Gather into a ball, wrap in plastic wrap and chill until firm, at least 2 hours.
- To assemble tarts: Line a baking sheet with parchment paper.
- Lightly dust a work surface and rolling pin with flour.
- Roll chilled dough to about 1/8-inch thickness; cut into eight 5-inch circles.
- Gather scraps together and reroll dough if necessary.
- Spoon 1 tablespoon applesauce onto each circle.
- Mound 1/3 cup apples over applesauce.
- Taking opposite sides of the dough of each pie, gently stretch each side up and over the filling, pressing dough together at the center.
- Continue to work around the pie, repeating this process with other sections, ensuring that dough will not unfold and open during the baking process.
- Preheat oven to 375*F.
- Place pies at least 2 inches apart on baking sheets.
- Mound 1/3 cup streusel on top of each pie.
- Bake until the crust is golden brown, about 30 minutes.
- Rustic Tarts should be served warm.
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!