Streusel yields 3 cups
unbleached all-purpose flour
unsalted butter, cut into small pieces and frozen
granny smith apples, cored, peeled and cut into 1/2 inch cubes, about 4 cups
( 2 pounds)
Rustic pie dough
unbleached all-purpose flour, plus extra for dusting
unsalted butter, chilled, cut into small pieces
pure vanilla extract
- 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.