Mean Chef's Apple Rustic Tarts
- Reviews 1
Ready In: 1 hr
Serves: 8
Ingredients
Streusel yields 3 cups
- 1 cup unbleached all-purpose flour
- 1 cup granulated sugar
- 8 ounces unsalted butter, cut into small pieces and frozen
Tart Filling
- 8 granny smith apples, cored, peeled and cut into 1/2 inch cubes, about 4 cups (2 pounds)
- 1⁄2 cup unsweetened applesauce
Rustic pie dough
- 2 cups unbleached all-purpose flour, plus extra for dusting
- 1⁄4 cup granulated sugar
- 8 ounces unsalted butter, chilled, cut into small pieces
- 1 tablespoon pure vanilla extract
- 2 tablespoons water
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off